Curried Eggplant with Tomatoes and Basil


1 cup basmati rice

fine sea salt and pepper

1 tablespoon olive oil

1 onion, chopped

2 pints cherry tomatoes, halved

1 eggplant, cut into 1/2" pieces

1 1/2 teaspoons curry powder

one 15.5 Oz. can chickpeas, rinsed

1/2 cup fresh basil, coarsely chopped

1/4 cup plain yogurt

Combine rice, 1 1/2 cups water, 1/2 teaspoon salt and bring to a boil.

Stir rice once, cover and reduce heat to low.

Simmer for 18 minutes, then remove from heat and let stand, covered, for 5 minutes.

Meanwhile, heat oil in a saucepan over medium-high heat.

Add the onion and cook, stirring occasionally, until soft, for 4 to 6 minutes.

Stir in tomatoes, eggplant, curry powder, 1 teaspoon salt and 1/4 teaspoon pepper.

Cook, stirring, until fragrant, about 2 minutes.

Add 2 cups water and bring to a boil.

Reduce heat and simmer, partially covered, until eggplant is tender, for 12 to 15 minutes.

Stir in chickpeas and cook just until heated through, for 3 minutes.

Remove vegetables from heat and stir in basil.

Fluff rice with a fork, then serve vegetables over the rice with yogurt. Enjoy!
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