Meatless Monday- Curried Eggplant

This week we made curry eggplant with tomatoes, chick peas and onions on coconut rice! 

It's 100% vegan!

We are starting to run out of ideas for recipes, so Ryan actually had to do research for this one! The recipe was found at http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil 

Curried Eggplant with Tomatoes and Basil

1 Tbsp Olive Oil
1 Onion, chopped
2 Tomatoes, chopped
1 Eggplant, cut into 1/2 inch pieces
1 1/2 tsp curry powder (we found this amount a bit weak, you may want to add more)
1 (15oz) can rinsed chickpeas
1/2 cup fresh basil (cut in half if you use dry.. we forgot to do that part)
1/4 cup plain yogurt (optional) (we didn't use any yogurt)

1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

1. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

1. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

1. Stir in the chickpeas and cook just until heated through, about 3 minutes.

1. Remove the vegetables from heat and stir in the basil. 

Coconut Rice
1 1/2 cups water 
1/2 cup coconut milk

1 cup long grain white rice 

We have a rice cooker! So Ryan just set the rice cooker with all the ingredients inside.. I don't really know how to use it (wow that sounds sad...) I really should learn! It makes amazing rice!