Spiced Peppers and Eggplant

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Eggplant

  Raw

  ½ eggplant, peeled (yield from 1-1/4 lb) or 227g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Red wine vinegar

  2 tbsp or 30g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Red bell pepper

  Sweet, raw

  4 medium or 476g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Coriander seed

  Spices

  ¾ tsp or 1g

Directions

1. Remove stems and seeds from peppers and cut into 2 inch strips. Trim eggplant and quarter lengthwise. Cut into 2 inch long pieces.
2. 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.
3. DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

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