Curried Eggplant, Tomato and Basil

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Curried Eggplant, Tomato and Basil calories by ingredient
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Number of Servings: 5


    2 tsp olive oil
    1 onion, chopped
    1 can diced tomatoes
    1 eggplant (about 1 pound), cut into 1/2-inch pieces
    2 teaspoons curry powder
    1/4 tsp cumin
    1 15.5-ounce can chickpeas, rinsed
    1/2 teaspoon salt
    1/2 cup water
    Fresh chopped basil, to taste (approx. 2 T.)


Reworked from this recipe


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.

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