Curried Eggplant, Tomato and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp olive oil1 onion, chopped1 can diced tomatoes1 eggplant (about 1 pound), cut into 1/2-inch pieces2 teaspoons curry powder1/4 tsp cumin1 15.5-ounce can chickpeas, rinsed1/2 teaspoon salt1/2 cup waterFresh chopped basil, to taste (approx. 2 T.)
Heat the oil in a saucepan over medium to high heat. Add the onion and cook until softened, 4 to 6 minutes.
Add in the tomatoes, water, eggplant, curry powder, cumin, salt. Bring to a low boil then reduce heat to simmer, partially covered, until eggplant is tender (about 10 minutes).
Remove the vegetables from heat and stir in the basil.
Serve the vegetables over quinoa or rice, if desired.
Serving Size: 5 servings, approximately 1 1/2 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user SUPERCRAFTY.
Add in the tomatoes, water, eggplant, curry powder, cumin, salt. Bring to a low boil then reduce heat to simmer, partially covered, until eggplant is tender (about 10 minutes).
Remove the vegetables from heat and stir in the basil.
Serve the vegetables over quinoa or rice, if desired.
Serving Size: 5 servings, approximately 1 1/2 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user SUPERCRAFTY.
Nutritional Info Amount Per Serving
- Calories: 188.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 673.5 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 9.1 g
- Protein: 6.8 g
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