Curried Eggplant with Tomatoes & Basil

(from corimorenbergdotcom’s recipe box)

I add fresh chopped garlic, raisins and cashews, sometimes additional herbs and spices, always more curry than they call for.

Source: Real Simple Magazine

Serves 4 people

Categories: Vegetables - mains

Ingredients

  • 1 T o. oil
  • 1 onion, chopped
  • 2 pints cherry tomatoes, halved
  • 1 eggplant, 1 lb., cubed
  • 1.5 t. curry powder
  • kosher salt, black pepper
  • 1 15.5 oz can chickpeas, drained, rinsed
  • 1/2 c. fresh basil
  • 1/4 c. plain low-fat yogurt (Greek)

Directions

  1. cook rice

  2. sautee onion

  3. stir in tomatoes, eggplant, curry, salt, pepper

  4. add 2 c water & bring to a boil, reduce heat, simmer, cover

  5. stir in chickpeas

  6. remove from heat, stir in basil

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