4 Servings 30 min Cook
1 Dash Salt
2 1/4 Grams Eggplant
1/4 Tsp Saffron
4 Cup leaves, whole Basil
2 Tbsp Red Wine Vinegar
3/4 Tsp, ground Cumin
4 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
4 Clove Garlic
1/4 Cup Olive Oil
3/4 Tsp Coriander Seed
Remove stems and seeds from peppers and cut into 2 inch strips.
Trim eggplant and quarter lengthwise.
Cut into 2 inch long pieces.
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.
DO AHEAD: Vegetables can be cooked 4 days ahead.
Cover; chill.
Bring to room temperature before adding basil and serving.
