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Spiced Peppers and Eggplant

Name: Spiced Peppers and Eggplant
Cuisine: mediterranean
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" strips; 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces; Kosher salt, freshly ground pepper; 2 tablespoons red wine vinegar; 1 cup torn fresh basil leaves

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

Recipes sourced from Epicurious.com.

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