Source: Bon Appetit, August 2013

  • 1/4 cup olive oil
  • 4 garlic cloves
  • 3/4 teaspoon coriander seeds, crushed
  • 3/4 teaspoon cumin seeds, crushed
  • Pinch of saffron threads (optional)
  • 4 sweet peppers, any color (about 1 pound), cut into 2″ strips
  • 2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2×1″ pieces
  • Kosher salt, freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 1 cup torn fresh basil leaves

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.