Spiced Peppers and Eggplant

Spiced Peppers and Eggplant Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 180 Calories
Tags:paleo | salads


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.