I have a summer cold. They are the worst. I am exhausted. I am constantly switching between insanely cold and insanely hot. I have had to work too. So I’m miserable. I did make an awesome dinner that I wanted to share. I got it out of an old Real Simple Magazine. It’s a recipe I’ve had forever, but hadn’t tried yet.
Curried Eggplant with Tomatoes and Basil (4 servings, 6pts per serving)
1 cup cooked brown 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 1/2-inch pieces
1 1/2 teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh basil
1/4 cup fat free sour cream (optional)
- Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
- Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until the eggplant is tender, 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.
- Remove from heat and stir in the basil. Serve over the rice with sour cream, if using.
Recipe was cooked almost exactly as published with just a few changes based upon what I had on hand. I made it based on a wing and a prayer. I couldn’t remember if I even liked curry! I knew I’ve had it before, but I couldn’t remember what it tasted like. I’m glad I tried it, because I DO like curry. :)
I hope to be back up to my old tricks soon! But for now, cooking dinner and writing this post took all I had left for the day. Time for my couch and a movie.
I miss you guys! I hope you all had great holiday weekends!