In a 10” covered sauté pan, heat the cooking oil and add the onion, sauteing until the onion is transparent.
Add the chopped tomato and sauté for another 2 minutes, and then add the diced chayote and minced garlic.
Salt and pepper to taste, and then cover and simmer on low for about 5 minutes.
You may need to add a couple of tablespoons of water so that your vegetable stew does not scorch. Add water as needed, only 2 tablespoons at a time so that your stew does not become too watery.
Allow to simmer for about 15 minutes, until the chayote pieces are soft when pierced with a fork.
Serve hot over warm rice.