Curried Eggplant With Tomatoes and Basil

Adapted from Sara Quessenberry  

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

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, and ¼ teaspoon black pepper. 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. Serve the vegetables over the rice with yogurt, if using.