Curried Eggplant With Tomatoes and Basil
Ingredients
- 1 cup white basmati rice
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 pints cherry tomatoes, halved
- 1 eggplant (about 1 pound), cut into ½-inch pieces
- 1 ½ teaspoons curry powder
- 1 15.5-ounce can chickpeas, rinsed
- ½ cup fresh basil
- ¼ cup plain low-fat yogurt (preferably Greek), optional
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