1 container white basmati rice
legitimate salt and dark pepper
1 tablespoon olive oil
1 onion, hacked
2 pints cherry tomatoes, split
1 eggplant (around 1 pound), cut into 1/2-inch pieces
1/2 teaspoons curry powder
1 15.5-ounce can chickpeas, washed
1/2 container new basil
1/4 container plain low-fat yogurt (ideally Greek), discretionary
In a medium pan with a tight-fitting cover, join the rice, 1 ½ containers water, and ½ teaspoon salt and heat to the point of boiling. Mix the rice once, cover, and diminish hotness to low. Stew for 18 minutes. Expel from high temperature and let stand, secured, for 5 minutes.
In the mean time, warm the oil in a pot over medium-high hotness. Include the onion and cook, mixing periodically, until diminished, 4 to 6 minutes.
Mix in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon dark pepper. Cook, mixing, until fragrant, around 2 minutes.
Include 2 mugs water and heat to the point of boiling. Diminish hotness and stew, somewhat secured, until eggplant is delicate, 12 to 15 minutes.
Mix in the chickpeas and cook just until warmed through, around 3 minutes.
Expel the vegetables from high temperature and mix in the basil. Cushion the rice with a fork. Serve the vegetables over the rice with yogurt, optional