Wash eggplant, peel off skin and cut in small cubes. Place cubes in stockpot add enough water to cover and add salt. Cover and let cook for no more than 5 - 7 minutes. Make sure the pieces do not overcook. Remove from liquid and mash eggplant and put aside. Reserve liquid for further use.
Heat oil in a saucepan or pot over medium heat and add garlic, tomatoes, onion and peppers. Stirring occasionally, let mixture fry about 2 - 3 minutes. Add chayote and let cook for 5 minutes while stirring. Add eggplant, continue stirring and make sure all ingredients are well blended. Add oregano, lemon juice, black pepper and salt to taste. Let cook stirring occasionally so eggplant and chayote do not stick to pan. Occasionally add water (eggplant liquid) if necessary. Let cook over medium to low heat until all vegetable are fully cooked. Serve hot with rice, pasta or any other types of grains.
Reserve eggplant cooking liquid to add to stew and use instead of regular water if possible.
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