Curried Eggplant with Tomatoes and Basil
1 cup white rice
salt and 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 – leave on skin
1 1/2 teaspoons curry powder
1 15 ounce can chickpeas – frankly green peas work as well and I like better. All up to the cook
1/2 cup fresh basil
In a medium saucepan with a 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.
Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4 to 6 minutes.
Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and season with black pepper. Cook, stirring for about 2 minutes.
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. If you want you can substitute vegetable broth or chicken stock for the water.
Stir in the chickpeas (peas) and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil. Spoon the curried eggplant with tomatoes and basil over the rice. This recipe makes a great vegetarian meal or a hearty side dish that will complement any meat.
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/