Spiced Peppers And Eggplant

• 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 2x1" pieces
• Kosher salt, freshly ground pepper
• 2 tablespoons red wine vinegar
• 1 cup torn fresh basil leaves

1. 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.
2. DO AHEAD:

olive oil, garlic, coriander seeds, cumin seeds, saffron, sweet peppers, eggplants, kosher salt, red wine vinegar, basil

Taken from www.epicurious.com/recipes/food/views/spiced-peppers-and-eggplant-51179060 (may not work)