Vegetable Tagine North African cooks use tagines, clay cooking vessels with conical lids, to make the region's richly flavored stewed meats and vegetables. During cooking, the condensation rises to the top of the tagine, then drips back down on the food, infusing it with depth and flavor. Chef Stephen Kalt shares his recipe for an eggplant-and-zucchini tagine flavored with bananas, currants, and cinnamon. 1/4 cup extra-virgin olive oil 1 large red bell pepper, cut into 1-inch pieces 1 tablespoon minced garlic 1 tablespoon minced shallots 1 tablespoon water Coarse salt and freshly ground pepper 1 medium eggplant, peeled and cut into 1/2-inch pieces 2 tablespoons currants 1 teaspoon ground cinnamon 1 yellow squash, cut into 1/2-inch-thick half-moons 1 zucchini, cut into 1/2-inch-thick half-moons 2 ripe bananas, sliced crosswise and lengthwise into half-moons 1 teaspoon sugar In a large skillet, heat 1 tablespoon olive oil 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 in a large bowl. 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 in same bowl as peppers. 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 remaining 1 teaspoon garlic and remaining 1 teaspoon shallots. Cook until tender but not falling apart, 2 to 3 minutes. Remove from pan, and set aside in bowl. Preheat oven to 375°. Add remaining 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add bananas, remaining 1/2 teaspoon cinnamon, and the sugar. Sauté until just soft, about 1 minute. Remove from pan. Combine all vegetables in a tagine or baking dish with a lid. Cover, transfer to oven, and bake for 20 minutes. Serve hot. Serves 6. From Stephen Kalt, Chef and Co-Owner of Spartin, New York, NY as seen on "From Martha's Kitchen" on the Food Network, April 2, 2001 middle eastern recipe index christina m k al-sudairy buy the book!