Vegetarian

Curried Eggplant With Tomatoes and Basil is for Dinner.

Curried Eggplant With Tomatoes and Basil takes 15 minutes to prepare.

Curried Eggplant With Tomatoes and Basil takes 25 minutes to cook.

Curried Eggplant With Tomatoes and Basil makes 6 servings.

The ingredients for Curried Eggplant With Tomatoes and Basil are:

this is for 6 servings:

6 cups brown rice cooked
1 tsp kosher salt
1 tsp black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain nonfat yogurt (preferably Greek), optional

Here is how you make Curried Eggplant With Tomatoes and Basil:

In a medium saucepan with a tight-fitting lid, combine the rice, 1 ? cups water, and ? 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.Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ? teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.Add 1 cup water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.Stir in the chickpeas and cook just until heated through, about 3 minutes.Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.Serving Size:?6

The nutritional information for Curried Eggplant With Tomatoes and Basil is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 397.4

• Total Fat: 4.3 g
• Cholesterol: 1.7 mg
• Sodium: 459.5 mg
• Total Carbs: 77.5 g
• Dietary Fiber: 12.1 g
• Protein: 14.9 g

The dietary needs meet for Curried Eggplant With Tomatoes and Basil is Vegetarian