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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