Curried Eggplant With Tomatoes and Basil

Name: Curried Eggplant With Tomatoes and Basil
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 4 cups of chopped tomatoes or 2 pints cherry tomatoes, halved; 1 eggplant (about 1 pound), cut into ½-inch pieces; 1 ½ teaspoons curry powder; 1 teaspoon salt; ¼ teaspoon black pepper; 1 15.5-ounce can chickpeas, rinsed; ½ cup fresh basil; ¼ cup plain yogurt (preferably Greek), optional Cooked basmati rice, quinoa, or your grain of choice, to serve

Serves 4

Adapted from Sara Quessenberry

basil eggplant tomatoes

Method

1
Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
2
Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
3
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
4
Stir in the chickpeas and cook just until heated through, about 3 minutes.
5
Remove the vegetables from heat and stir in the basil. Serve the vegetables over the rice with yogurt, if using.

From the farm's kitchen

View the original recipe