Curried Eggplant, Tomato and Basil
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
Number of Servings: 5
Ingredients
-
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.)
Tips
Reworked from this recipe http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil-00000000011403/index.html
Directions
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.