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. Saute 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.

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