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Serves
4
Hands-On Time
15 min
Total Time
25 min
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1
cup white basmati rice
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kosher salt and black pepper
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1
tablespoon olive oil
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1
onion, chopped
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2
pints cherry tomatoes, halved
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1
eggplant (about 1 pound), cut into ½-inch pieces
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1½
teaspoons curry powder
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1
15.5-ounce can chickpeas, rinsed
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½
cup fresh basil
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¼
cup plain low-fat yogurt (preferably Greek), optional
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1st Keep
 Abbey_Ashby
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