Indian

Curried Eggplant is for Dinner.

Curried Eggplant takes 10 minutes to prepare.

Curried Eggplant takes 30 minutes to cook.

Curried Eggplant makes 6 servings.

The ingredients for Curried Eggplant are:

1 tablespoon lite EVOO
1 onion, chopped
4 large red tomatoes, cut in quarters
1 large eggplant cut into 1/2-inch pieces
2 teaspoons curry powder
1 cup chick peas (may use 1 can drained chickpeas)
1/2 cup fresh basil

Here is how you make Curried Eggplant:

Heat the oil in a large saucepan over medium-high heat and cook the onion till soft. Just for a few minutes. Stir in everything except chickpeas and basil for about 5 minutes on medium heat. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, about 15 more minutes.Stir in the chickpeas and cook just until heated through, about 3 minutes.Remove from heat and stir in the basil. Serve over rice or couscous or quinoa. Number of Servings: 6Recipe submitted by SparkPeople user WILLBOYWONDER.

The nutritional information for Curried Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 111.1

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 233.8 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 4.4 g
• Protein: 3.5 g

Curried Eggplant is Indian cuisine.

The dietary needs meet for Curried Eggplant is Vegan