Spiced Peppers and Aubergine

Ingredients for Spiced Peppers and Aubergine

• 1/4 cup olive oil

• 4 garlic cloves

• 3/4 teaspoons coriander seeds, crushed

• 3/4 teaspoons cumin seeds, crushed

• Pinch of saffron threads (optional)

• 4 sweet peppers, any colour (about 450g ), cut into 2" strips

• 2 baby aubergines (about 230g ), quartered lengthwise, or 1/2 large aubergine, cut into 2x1" pieces

• Kosher salt, freshly ground pepper

• 2 tablespoons red wine vinegar

• 1 cup torn fresh basil leaves

How to make Spiced Peppers and Aubergine

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 aubergines; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.