Name: Vegetable Tagine
Ingredients: 1/4 c Olive oil; 1 lg Red pepper; chopped; 1 tb Minced garlic; 1 tb Minced shallots; Coarse salt; Freshly ground pepper; 1 md Peeled eggplant; chopped; 2 tb Currants; 1 ts Ground cinnamon; 1 Yellow squash; chopped; 1 Zucchini; chopped; 2 Ripe bananas; 1 ts Sugar

Theologians sometimes speak of “double predestination,” which means that according to Gods decree, some sinners will never repent and thus finally will be lost in their sins. Strictly speaking, double predestination is not a biblical term, for the Bible nowhere speaks of anyone being predestined to hell. It reserves the verb “predestine” (proorizo) for the salvation of sinners unto eternal life. However, even if it is not a biblical term, double predestination expresses a biblical truth. If God has made an advance decision about which people He will save from their sins, He has also made an advance decision about which people He will leave in their sins (Romans 1:28). The theological term for this is “reprobation.” It means that when God established His plan of salvation, He decided to pass some sinners by.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Eggs			6	servings

INGREDIENTS

1/4	c	Olive oil
1	lg	Red pepper; chopped
1	tb	Minced garlic
1	tb	Minced shallots
		Coarse salt
		Freshly ground pepper
1	md	Peeled eggplant; chopped
2	tb	Currants
1	ts	Ground cinnamon
1		Yellow squash; chopped
1		Zucchini; chopped
2		Ripe bananas
1	ts	Sugar

INSTRUCTIONS

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add
red pepper and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon
shallots, and 1 tablespoon water. Cook until tender, about 3 minutes,
stirring occasionally. Remove from pan and set aside. Add 1 tablespoon
olive oil to skillet and heat over medium-high heat. Add eggplant and
season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic,
1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until
tender, stirring occasionally, about 3 to 4 minutes. Remove from pan and
set aside. Add 1 tablespoon olive oil to skillet and heat over medium-high
heat. Add yellow squash and zucchini. Season with salt and pepper and add 1
teaspoon garlic and 1 teaspoon shallots. Cook until tender, but not falling
apart, about 2 to 3 minutes. Remove from pan and set aside. Heat oven to
375 degrees. Slice bananas crosswise and then lengthwise. Add 1 tablespoon
olive oil to skillet and heat over medium-high heat. Add bananas, 1/2
teaspoon cinnamon, and sugar. Sauté until just soft, about 1 minute. Remove
from pan and chop. Combine all vegetables in a tagine or baking dish. Cover
and transfer to oven and bake for 20 minutes. Serves 6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - [email protected]"
Per serving: 109 Calories (kcal); 9g Total Fat; (71% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Stephen Kalt; Chef/co-owner; Spartina, 355 Green
Converted by MM_Buster v2.0n.

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