Curried Eggplant and Chickpea Saute
By Sherri Mraz, the Cookin’ Yogi
1 cup basmati rice
Sea salt and black pepper
1 tablespoon extra virgin olive oil
1 onion chopped
3 – 4 tomatoes chopped
3 cloves garlic minced
1 eggplant cut into 1” cubes
1 1/2 teaspoons curry powder
1 15 oz can chick peas
1/2 cup fresh basil
1 tsp corn starch if not using yogurt
1/4 cup plain Greek Yogurt, optional
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 15 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, ¼ teaspoon black pepper and the garlic. Cook, stirring, until fragrant, 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.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil and corn starch. Add the yogurt, if using, at this step without cornstarch. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.