Curried Eggplant with Tomatoes and Basil

By Carla

Ingredients

• 1 cup short-grain brown rice
• 1 Tbsp olive oil
• 1 onion, chopped
• 2 pints cherry tomatoes, halved
• 1 eggplant (1 lb), cut into 1/2 inch pieces
• 1 1/2 tsp curry powder
• Kosher salt
• Black pepper
• 15 1/2 oz can chickpeas, rinsed
• 1/2 cup fresh basil
• 1/4 cup plain low-fat yogurt (preferably Greek), optional

Details

Servings 4

Preparation

Step 1

Cook the rice according to the directions.

Meanwhile, heat the oil in the saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 tsp salt, and 1/4 tsp black pepper. Cook, stirring until fragrant, about 2 minutes.

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until the eggplant is tender, 12 - 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.

remove from heat and stir in the basil. Serve over the rice with the yogurt, if using.