Spiced Peppers and Eggplant
A Mediterranean-inspired side dish featuring tender sweet peppers and eggplant seasoned with aromatic spices like cumin, coriander, and optional saffron. Finished with fresh basil and a splash of red wine vinegar for brightness.
4 servings
24 min
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Ingredients
- •¼ cup olive oil
- •4 cloves garlic cloves
- •¾ teaspoon coriander seeds, crushed
- •¾ teaspoon cumin seeds, crushed
- •1 pinch saffron threads
- •4 whole sweet peppers
- •2 whole baby eggplants
- •1 to taste Kosher salt and pepper
- •2 tablespoons red wine vinegar
- •1 cup fresh basil leaves
Cooking Instructions
- 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.
24 min
- 2.
DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
