Spiced Peppers and Eggplant
recipe by Alison Roman for Bon Apetit
Ingredients:
- 4 garlic cloves
- ¾ tsp. coriander seeds, crushed
- ¾ 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 ½ lb.), quartered lengthwise, or ½ large eggplant, cut into 2×1” 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:
- Heat the 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 the vegetables, tossing occasionally, until they 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. The recipe makes enough for four people.
This dish could easily be thrown together for a quick supper when you get home from work. In fact, by the time the grill heats up, or the couscous is done, you could have this lovely eggplant and pepper mixture ready to go. Perfect!
