This meat-free meal is basically summer on a plate.
Eggplant, tomatoes, and basil are three classic end-of-summer ingredients.
One delicious bite and you’ll be instantly transported to those lazy days of August.
Photo: Con Poulos
What throw in of Eggplant Should You Use in This Recipe?
Technically a fruit (yup!
), eggplant is popular in South Asian, Italian, and Turkish cuisines, among others.
They’re popular for good reasoneggplant is nutritiousandeasy to store.
A big pinch of crushed red pepper would contribute some welcome heat.
Stir the rice once, cover, and reduce heat to low.
Simmer for 18 minutes.
Remove from heat and let stand, covered, for 5 minutes.
Saute the onion.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
Add the remaining vegetables and seasonings.
Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and 14 teaspoon black pepper.
Cook, stirring, until fragrant, about 2 minutes.
Simmer the eggplant mixture.
Add 2 cups water and bring to a boil.
Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Add the chickpeas.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Taste and add more salt, if needed.
Serve over rice.
Remove the vegetables from heat and stir in the basil.
Fluff the rice with a fork.
Serve the vegetables over the rice with a dollop of yogurt on top, if using.
Make-Ahead and Storage
Prepare the curried eggplant mixture up to three days ahead of serving.
Refrigerate in an airtight container, and reheat on the stove-top or in the microwave.
The eggplant mixture can also be frozen for up to three months.
2,000 calories a day is used for general nutrition advice.
