Spiced Peppers and Eggplant

By tammy1365

Recipes & Menus | recipes

Spiced Peppers and Eggplant
Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

4 servings

Active:

30 minutes

Total:

30 minutes

Recipe by Alison Roman

Photograph by Hirsheimer & Hamilton

August 2013

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves
• 3/4 teaspoon coriander seeds, crushed
• 3/4 teaspoon cumin seeds, crushed
• Pinch of saffron threads (optional)
• 4 sweet peppers, any color (about 1 pound), cut into 2-inch strips
• 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1-inch pieces
• Kosher salt, freshly ground pepper
• 2 tablespoons red wine vinegar
• 1 cup torn fresh basil leaves

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.

DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.