Sweet Peppers with Dates, Cumin, and Cinnamon

Sweet Peppers with Dates, Cumin, and Cinnamon

SERVES 4 TO 6

This spiced agrodolce a sweet-and-sour dish, similar to a relish would be just as great with a few fresh hot chiles thrown into the mix. It's nice to have a container of these peppers in the fridge, where they'll keep for several days, ready to spoon alongside brown or green lentils and grilled summer squash, zucchini, and eggplant to make a sophisticated vegetable plate.

• 1 tablespoon olive oil
• 1 pound (455 g) sweet bell peppers, stemmed, seeded, and cut into ¾-inch (2-cm) pieces
• ½ red onion, cut into ¾-inch (2-cm) pieces
• ½ teaspoon cumin seeds
• 1 cinnamon stick
• Salt and freshly ground black pepper
• ½ cup (120 ml) red wine vinegar
• cup (45 g) pitted dates (about 6 small), diced
• 1 tablespoon fresh oregano leaves

1. In a large saute pan, heat the oil over medium heat until it shimmers. Add the peppers, onion, cumin, cinnamon stick, a generous pinch of salt, and a grinding of black pepper. Cook, stirring occasionally and lowering the heat if the vegetables start to brown too quickly, until the peppers are just tender and the onion is beginning to turn translucent and brown slightly at the edges, about 15 minutes.
2. Add the vinegar, dates, 2 tablespoons water, and several more pinches of salt, to taste. Cook, stirring frequently, until the liquid has reduced to a syrupy consistency and has taken up some of the sweetness from the dates, about 5 minutes. Scatter in the oregano and serve hot, warm, or at room temperature.