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Curried Eggplant with Tomatoes and Basil

kept byninman

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
1½ 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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