1 cup white basmati ricekosher 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 15.5-ounce can chickpeas, rinsed 1/2 cup fresh basil 1/4 cup plain low-fat yogurt (preferably Greek), optional

In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.   Meanwhile, 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 and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.  Stir in the chickpeas and cook just until heated through, about 3 minutes.  Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

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