Curried Eggplant with Tomatoes and Basil

 

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)

Ingredients

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)

Instructions

1. 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.
2. 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.
3. Remove from heat and stir in the basil. Serve over the rice with sour cream, if using.

Recipe mostly courtesy of Real Simple Magazine

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!