Spiced Peppers and Eggplant

4 garlic cloves
3/4 tsp. coriander seeds, crushed
3/4 tsp. cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2″ strips
1 large eggplant (about 1/2 pound), quartered lengthwise cut into 2×1″ pieces
Kosher salt, freshly ground pepper
2 Tbsps. 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.

Recipe from Epicurious.com