Instructions: Chopped fresh oregano and thyme leaves, garnish

NOTE:WEAR GLOVES WHILE HANDLING PEPPERS.

Put 1 tablespoon olive oil in a large stockpot and over medium heat, sweat onion, garlic, ginger, lemon grass, cinnamon, allspice and chilies for about 8 minutes.

Add wine and cook 3 to 4 minutes.

Add orange juice, pineapple juice, juice from tomatoes, tomato paste and chayote and cook until soft, about 20 minutes.

Add bell peppers and tomatoes and cook until thickened, about 20 minutes.

Meanwhile, steam the calabaza until cooked, about 20 minutes. Set aside to cool.

Pan-fry eggplant in a skillet in remaining tablespoon of olive oil until cooked, about 10 minutes. Set aside to cool.

Add calabaza and eggplant to pepper and tomato mixture and cook until the mixture comes together, about 10 to 15 minutes.

Season with salt and pepper and sprinkle with oregano and thyme.

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