Caribbean Ratatouille

2 tablespoons olive oil
1 large diced onion
1 small diced green plantain
1 cup diced calabaza
2 medium diced chayotes
2 medium seeded and diced Anaheim chilies
1 medium seeded and diced red bell pepper
1/2 tablespoon chopped garlic
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon ground black pepper
1 tablespoon salt
1 cup orange juice

In dutch oven, saute onion in oil until translucent.
Add each of the vegetables at 2 minutes intervals starting with the plantains. Stir well without crushing vegetables.
Add seasonings.
Moisten mixture with juice.
Simmer 5 minutes or until vegetables are tender.