Curried basil eggplant over rice 1 cup of white basmati rice Sea salt and black pepper 2 tablespoons olive oil 2 cups vegetable broth 1 chopped onion 2 pints cherry or grape tomatoes, halved 1 eggplant (about a pound) cut into small cubes. Do not peel. 1 1/2 teaspoons curry powder 1 can chick peas, drained and rinsed 1/2 cup fresh chopped basil 1/2 cup full fat Greek yogurt (optional) Cook rice according to package directions. Set aside. (I like using broth to cook the rice in as well. 1. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 2. Stir in the tomatoes, eggplant, curry powder, About 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant 3. Add 2 cups broth and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. 4. Stir in the chickpeas and cook just until heated through, about 3 minutes. 5. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using. ENJOY!!!