Spiced Peppers and Eggplant
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
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