South Texas Ratatouille

Name: South Texas Ratatouille
Ingredients: 1 white onion, diced; 1⁄2 cup extra virgin olive oil; 6 medium garlic cloves, minced; 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches; 1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches; 1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches; 1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash); 1⁄2 small jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you can't find jicama, try water chestnuts); 1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 10 whole canned tomatoes, from the can drained; 1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin); 1⁄2-3⁄4 cup chopped fresh herb (try a mix of flat-leaf parsley, basil, cilantro, and Mexican oregano sprigs); salt and pepper