Curry eggplant with tomato

Ingredients

• kosher salt and black pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 pints cherry tomatoes, halved
• 1 eggplant (about 1 pound), cut into 1/2-inch pieces
• 1 1/2 teaspoons curry powder
• 1/2 cup fresh basil
• 1/4 cup plain low-fat yogurt (preferably Greek), optional

Directions

• heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
• Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
• Add 2 cups water (I prefer to use chicken broth) and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
• Remove the vegetables from heat and stir in the basil.
•  Serve the vegetables over the rice with yogurt, if using.

Delicious, very flavorful, and not too spicy - add hot peppers if you want spicy curry.