Curried Eggplant with Tomato and Basil

Ingredients

1 cup brown rice

kosher salt and black pepper

1 tbsp olive oil

1 onion, chopped

2 pints cherry tomatoes, halved

1 eggplant, cut into 1/2 inch pieces

1 1/2  tsps.  curry powder

1 15.5 ounce could chickpeas, rinsed

1/2 cup fresh basil

1/4 cup plain, low fat yogurt

Directions

In a tool pan with a tight-fitting cover, incorporate the rice, 1 1/2 mugs water, and also 1/2 teaspoon salt and also give a boil. Mix the rice once, cover, as well as lower warmth to low. Simmer for 18 mins. Eliminate from heat and let stand, covered, for 5 minutes.

Meanwhile, heat the oil in a pan over medium-high warmth. Add the onion and also cook, stirring occasionally, up until softened, 4 to 6 minutes.

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

Add 2 cups water and give a boil. Reduce heat and simmer, partially covered, till eggplant is tender, 12 to 15 minutes.

Stir in the chickpeas and also cook simply until warmed via, about 3 minutes.

Remove the veggies from heat and mix in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

(Serves 4)