Spiced Peppers And Eggplant
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat oil in a large skillet over medium-high heat
2
Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes
3
Add sweet peppers and eggplants; season with salt and pepper
4
Cook, tossing occasionally, until vegetables are tender, 15-20 minutes
5
Remove from heat and add vinegar
6
Just before serving, add basil and toss to combine
7
DO AHEAD: Vegetables can be cooked 4 days ahead
8
Cover; chill
9
Bring to room temperature before adding basil and serving
10
Heat oil in a large skillet over medium-high heat
11
Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes
12
Add sweet peppers and eggplants; season with salt and pepper
13
Cook, tossing occasionally, until vegetables are tender, 15-20 minutes
14
Remove from heat and add vinegar
15
Just before serving, add basil and toss to combine
16
DO AHEAD: Vegetables can be cooked 4 days ahead
17
Cover; chill
18
Bring to room temperature before adding basil and serving