Spiced Peppers and Eggplant

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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