Braised Eggplant and Red Peppers with Honey and Spices

This braised eggplant is also delicious served over pasta.

Ingredients

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seed
• 4 Japanese eggplants (about 1 pound), sliced on a diagonal about 1-inch thick
• 6 tablespoons extra virgin olive oil
• Kosher salt to taste
• Peppercorn to taste
• 1 medium onion, chopped into 1/4-inch dice
• 2 organic red bell peppers, peeled with a vegetable peeler, stemmed, and chopped into 1-inch pieces
• 4 cloves organic garlic, minced
• 1 teaspoon organic ginger root, minced
• 1/2 cup cherry tomatoes, cut in half
• 1/2 cup water
• 1 tablespoon mint, chopped
• 2 tablespoons Italian parsley, chopped
• 1 tablespoon honey
• 1 tablespoon red wine vinegar

Directions

1. Toast the mustard, coriander, and cumin seeds in a small dry pan over low heat until they start to pop, 3-5 minutes; do not allow them to burn.
2. Remove from the heat.
3. When the seeds are cool, grind them in a spice mill or crush them into a powder with a mortar and pestle.
4. Preheat the broiler.
5. Toss the eggplant slices in a large bowl with 3 tablespoons of the olive oil; season with salt and pepper.
6. Arrange the eggplant slices in a single layer on a sheet pan and broil until golden brown, about 5 minutes. Flip the pieces and broil for 5 minutes on the other side or until golden brown. Set aside.
7. Heat the remaining 3 tablespoons olive oil in a large heavy-bottomed sauté pan over medium heat.
8. Add the onion and red peppers; cook until tender, about 7 minutes. Season with salt and pepper.
9. Add the garlic and ginger; continue cooking until they release their perfume, about 2 minutes.
10. Add the eggplant, tomatoes, and water; cover with a tight-fitting lid, lower the heat, and simmer for 10 minutes. Taste and adjust the salt and pepper if necessary.
11. Stir in the mint, parsley, honey, and red wine vinegar. Remove from heat. Serve hot or at room temperature.