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Curried Eggplant with Chickpeas & Cherry Tomatoes


1 cup white basmati rice
sea salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 pound Asian eggplant (about 1-2 eggplants), cut into ½-inch pieces
1 ½ teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
½ cup fresh basil
¼ cup plain Greek yogurt, optional


  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low.
  2. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  4. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  5. Add 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  6. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  7. 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.