Dinner & A Book

Ingredients

1 cup White Basmati Rice

Kosher salt and black pepper

1 Tablespoon olive oil

1 onion, chopped

2 pints cherry tomatoes, halved

1 eggplant (about 1 pound), cut into ½ inch pieces

1 ½ teaspoons curry powder

1-15.5 oz cans chickpeas, rinsed

½ cup fresh basil

¼ cup plain low-fat yogurt (preferably Greek), optional

 

Directions

Step 1

In a medium saucepan with a tight fitting lid, combine the rice, 1 ½ 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.

Step 2

Meanwhile, heat the oil in a saucepan over medium to high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

Step 3

Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring until fragrant, about 2 minutes.

Step 4

Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

Step 5

Stir in the chickpeas and cook just until heated through, about 3 minutes.

Step 6

Remove the vegetables from the heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.