Curried Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon lite EVOO 1 onion, chopped4 large red tomatoes, cut in quarters 1 large eggplant cut into 1/2-inch pieces2 teaspoons curry powder1 cup chick peas (may use 1 can drained chickpeas) 1/2 cup fresh basil
Heat the oil in a large saucepan over medium-high heat and cook the onion till soft. Just for a few minutes.
Stir in everything except chickpeas and basil for about 5 minutes on medium heat.
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, about 15 more minutes.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove from heat and stir in the basil. Serve over rice or couscous or quinoa.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLBOYWONDER.
Stir in everything except chickpeas and basil for about 5 minutes on medium heat.
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, about 15 more minutes.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove from heat and stir in the basil. Serve over rice or couscous or quinoa.
Number of Servings: 6
Recipe submitted by SparkPeople user WILLBOYWONDER.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 233.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.4 g
- Protein: 3.5 g
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