Curried Eggplant With Tomatoes and Basil

Curried Eggplant With Tomatoes and Basil
Serves 4
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  1. 1 cup white basmati rice
  2. kosher salt and black pepper
  3. 1 tablespoon olive oil
  4. 2 onion, chopped
  5. 1 pints cherry tomatoes, halved
  6. 1 eggplant (about 1 pound), cut into ½-inch pieces
  7. 1½ teaspoons curry powder
  8. 1 15.5-ounce can chickpeas, rinsed
  9. ½ cup fresh basil
  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ 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
Great Weekend dinner for the entire family.