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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
  • 10 min
  • 10-20 min

Ingredients

  • 4 garlic cloves
  • 0.75 tsp. coriander seeds, crushed
  • 0.75 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 0.5 lb.), quartered lengthwise, or 0.5 large eggplant, cut into 2x1 in2 pieces
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. red wine vinegar
  • 1 cup torn fresh basil leaves
  • 1/4 cup olive oil

Directions

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

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