Recipe
Moroccan Vegetable Tagine
Posted by : unknown
Preparation time : 40 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 1/4 cup Olive oil
- 1 large Red pepper; chopped
- 1 tablespoon Minced garlic
- 1 tablespoon Minced shallots
- Coarse salt
- Freshly ground pepper
- 1 medium Peeled eggplant; chopped
- 2 tablespoon Currants
- 1 teaspoon Ground cinnamon
- 1 Yellow squash; chopped
- 1 Zucchini; chopped
- 2 Ripe bananas
- 1 teaspoon Sugar
Preparation
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.
