Now, I know you're scratching your head at the name of this dish, but bear with me. I'd been craving ratatouille for a few days and planned to prepare it tonight, but as I was writing up my shopping list, a minor mental slip turned into a spark of inspiration. The first item on my list was meant to be 'eggplant', but for some strange reason, I typed the word 'melongene' which is one of the words we use for eggplant in the Caribbean. In the U.S., I never have reason to call it that, since most Americans would have no idea what I'm talking about, but there it was, sitting on the blank page, staring back at me. And I think you can follow my train of thought from there. So this ratatouille came together using produce that is readily available in the Caribbean - melongene, onion, red bell pepper, chayote (which we call 'christophene'), calabaza (West Indian pumpkin), garlic, and tomato (I used canned, diced). I also added a few tablesp...