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
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
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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
Calories (kcal) 180 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 125