Eggplant & Chickpea Curry with Tomatoes & Basil

Name: Eggplant & Chickpea Curry with Tomatoes & Basil
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 tablespoon olive oil; 1 eggplant (about 1 pound), cut into 1/2-inch pieces; 1 teaspoon oil; 1 onion, peeled & chopped; 2 cloves garlic, peeled & chopped; 3 - 4 small sweet peppers, stems & seeds removed, chopped into chunks; 1 small hot pepper (such as a jalapeno), stems & seeds removed, chopped fine (optional); 1 lb. tomatoes, chopped (or cherry tomatoes, halved); 2 - 4 teaspoons curry powder (use more or less, to your liking); 1 15.5-ounce can chickpeas, drained; 1/3 - 1/2 cup fresh basil leaves, chopped; 1/4 cup plain non-fat yogurt (preferably Greek), optional

Eggplant & Chickpea Curry with Tomatoes & Basil was pinched from <a href="http://www.sumptuousspoonfuls.com/eggplant-chickpea-curry/" target="_blank">www.sumptuousspoonfuls.com.</a>

INGREDIENTS

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1 tablespoon olive oil

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1 eggplant (about 1 pound), cut into 1/2-inch pieces

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1 teaspoon oil

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1 onion, peeled & chopped

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2 cloves garlic, peeled & chopped

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3 - 4 small sweet peppers, stems & seeds removed, chopped into chunks

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1 small hot pepper (such as a jalapeno), stems & seeds removed, chopped fine (optional)

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1 lb. tomatoes, chopped (or cherry tomatoes, halved)

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2 - 4 teaspoons curry powder (use more or less, to your liking)

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1 15.5-ounce can chickpeas, drained

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1/3 - 1/2 cup fresh basil leaves, chopped

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1/4 cup plain non-fat yogurt (preferably Greek), optional

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