Curried Eggplant with Tomatoes and Basil

Curried Eggplant with Tomatoes and Basil
Curried Eggplant with Tomatoes and Basil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Ingredients

  • 1

    * 1 cup white basmati rice

  • * kosher salt and black pepper

  • 1

    * 1 tablespoon olive oil

  • 1

    * 1 onion, chopped

  • 2

    * 2 pints cherry tomatoes, halved

  • 1

    * 1 eggplant (about 1 pound), cut into 1/2-inch pieces

  • 1 1/2

    * 1 1/2 teaspoons curry powder

  • 1

    * 1 15.5-ounce can chickpeas, rinsed

  • 1/2

    * 1/2 cup fresh basil

  • 1/4

    * 1/4 cup plain low-fat yogurt (preferably Greek), optional

Directions

Directions 1. In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. 2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. 3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. 4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. 5. Stir in the chickpeas and cook just until heated through, about 3 minutes. 6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

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