Curried Eggplant with Tomatoes and Basil
1 c basmati rice
salt and black pepper
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
1 15.5 oz can chickpeas, rinsed
1/2 c fresh basil
1/4 c plain low-fat yogurt (preferably Greek), optional
In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 c water, and 1/2 tsp salt and bring to a boil. Stir rice once, cover and reduce heat to low. Simmer 18 min. Remove from heat and let stand, covered, 5 min.
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 4-6 minutes.
Stir in tomatoes, eggplant, curry powder, 1 tsp salt, and 1/4 tsp black pepper. Cook stirring until fragrant, about 2 min.
Add 2 c water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12-15 min.
Stir in chickpeas and cook just until heated through, about 3 min.
Remove vegetables from heat and stir in basil. Fluff rice with a fork. Serve vegetables over rice with yogurt, if using.
recipe credit: realsimple.com