SPICED PEPPERS AND EGGPLANT

Spiced Peppers and Eggplant image

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.