Spiced Peppers and Eggplant

By jenlin

Ingredients

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

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.