Vegetarian

Curried Eggplant, Tomato and Basil is for Dinner.

Curried Eggplant, Tomato and Basil takes 15 minutes to prepare.

Curried Eggplant, Tomato and Basil takes 20 minutes to cook.

Curried Eggplant, Tomato and Basil makes 5 servings.

The ingredients for Curried Eggplant, Tomato and Basil are:

2 tsp olive oil
1 onion, chopped
1 can diced tomatoes
1 eggplant (about 1 pound), cut into 1/2-inch pieces
2 teaspoons curry powder
1/4 tsp cumin
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon salt
1/2 cup water
Fresh chopped basil, to taste (approx. 2 T.)

Here is how you make Curried Eggplant, Tomato and Basil:

Heat the oil in a saucepan over medium to high heat. Add the onion and cook until softened, 4 to 6 minutes.Add in the tomatoes, water, eggplant, curry powder, cumin, salt. Bring to a low boil then reduce heat to simmer, partially covered, until eggplant is tender (about 10 minutes).Remove the vegetables from heat and stir in the basil. Serve the vegetables over quinoa or rice, if desired.Serving Size: 5 servings, approximately 1 1/2 cups each.Number of Servings: 5Recipe submitted by SparkPeople user SUPERCRAFTY.

The nutritional information for Curried Eggplant, Tomato and Basil is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 188.9

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 673.5 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 9.1 g
• Protein: 6.8 g

Curried Eggplant, Tomato and Basil is Indian cuisine.

The dietary needs meet for Curried Eggplant, Tomato and Basil is Vegan