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 information
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
Preparation
Step 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.
Step 2
DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
Nutrition Per Serving
Per serving: 180 calories
15 g fat
5 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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