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Friday, March 3, 2017

Spiced Peppers and Eggplant

As usual, I can't remember where I found this recipe, but it is REALLY GOOD.


  • 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 2x1” pieces
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. red wine vinegar
  • 1 cup torn fresh basil leaves
  • 1/4 cup olive oil



  • 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.