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 oz cans chickpeas, rinsed
½ cup fresh basil
¼ cup plain low-fat yogurt (preferably Greek), 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 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat the oil in a saucepan over medium to 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 the heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.