Name: Spiced Peppers and Eggplant
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
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

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Spiced Peppers and EggplantHirsheimer & Hamilton

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Recipe notes

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