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Categories:
olive oil garlic coriander seeds cumin seeds saffron sweet peppers eggplants kosher salt red wine vinegar basil
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- 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:
