Name: Eggplant & Chickpea Curry with Tomatoes & Basil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 eggplant (about 1 pound), cut into 1/2-inch pieces; 1 teaspoon oil; 1 onion, peeled & chopped; 2 cloves garlic, peeled & chopped; 3 – 4 small sweet peppers, stems & seeds removed, chopped into chunks; 1 small hot pepper (such as a jalapeno), stems & seeds removed, chopped fine (optional); 1 lb. tomatoes, chopped (or cherry tomatoes, halved); 2 – 4 teaspoons curry powder (use more or less, to your liking); 1 15.5-ounce can chickpeas, drained; 1/3 – 1/2 cup fresh basil leaves, chopped; 1/4 cup plain non-fat yogurt (preferably Greek), optional

Ingredients

Scale

1 tablespoon olive oil
1 eggplant (about 1 pound), cut into 1/2-inch pieces
1 teaspoon oil
1 onion, peeled & chopped
2 cloves garlic, peeled & chopped
3 – 4 small sweet peppers, stems & seeds removed, chopped into chunks
1 small hot pepper (such as a jalapeno), stems & seeds removed, chopped fine (optional)
1 lb. tomatoes, chopped (or cherry tomatoes, halved)
2 – 4 teaspoons curry powder (use more or less, to your liking)
1 15.5-ounce can chickpeas, drained
1/3 – 1/2 cup fresh basil leaves, chopped
1/4 cup plain non-fat yogurt (preferably Greek), optional

Instructions

Preheat the oven to 350 F. Spray a baking sheet with cooking spray or line with a silicon mat. Peel the eggplant if you like, then chop into 1/2 inch pieces. Toss with the olive oil then spread out onto the baking sheet in a single layer. Sprinkle with Red Robin Seasoning (or salt and pepper). Bake at 350 for about 15 – 20 minutes or until the eggplant is tender, but not mushy.
Meanwhile, chop the onion, garlic, and peppers. In a wok or large nonstick skillet over medium heat, add the oil, then the onion, garlic and peppers and saute until the onions are soft and translucent.
Add the tomatoes, curry and eggplant. Cook and stir for about 8 minutes or until the tomatoes break down a bit and the mixture smells fragrant. Stir in the chickpeas and cook for about 3 minutes longer, or until heated through. Remove from heat and stir in the basil leaves. If you want a saucier curry, add some water, then adjust salt & pepper to taste.
Serve over hot, cooked basmati rice, with a dollop of plain Greek yogurt and fresh basil leaves for garnish.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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