Name: Spiced Peppers and Eggplant
Total time: 30 minutes
Yield: 4 Servings
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 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

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