Roasted Eggplant and Capsicum Symphony

This easy roasted vegetable dish is a symphony of flavors and textures. The eggplant is soft and creamy, while the bell peppers are sweet and slightly charred.

Roasted vegetables are a classic side dish, but this recipe takes them to the next level. The combination of eggplant and bell peppers is unexpected, but it works perfectly. The eggplant provides a rich, creamy texture, while the bell peppers add a pop of sweetness and color. The cumin, coriander, and smoked paprika add a warm, earthy flavor that complements the vegetables perfectly.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the eggplant, bell peppers, olive oil, cumin, coriander, smoked paprika, salt, and pepper.
3. Toss to coat evenly.
4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
5. Serve immediately.

Why It Works

• The high heat of the oven caramelizes the vegetables, bringing out their natural sweetness.
• The combination of spices adds a warm, earthy flavor that complements the vegetables perfectly.
• Roasting the vegetables until they are slightly browned gives them a slightly smoky flavor that adds depth to the dish.