Curried Eggplant With Tomatoes and Basil

Curried Eggplant With Tomatoes and Basil
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. 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.
By April, 2009

Nutritional Information

  • Per Serving
  • Calories 339Calories From Fat 13%
  • Protein 9g
  • Carbohydrate 71g
  • Sugar 8g
  • Fiber 11g
  • Fat 5g
  • Sat Fat 1g
  • Calcium 65mg
  • Iron 3mg
  • Sodium 697mg
  • Cholesterol 0mg
What does this mean? See Nutrition 101 .

Quick Tip

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Don’t uncover the pan or stir the rice during cooking. If it is done before you’re ready to serve, place a folded towel over the pan and replace the lid.

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