INGREDIENTS

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 - Lynn_Thomas@prodigy.net"
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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