Curried Eggplant with Chickpeas & Cherry Tomatoes – Soil Born Farms

Ingredients

• 1 cup white basmati rice
• sea salt and black pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 pints cherry tomatoes, halved
• 1 pound Asian eggplant (about 1-2 eggplants), cut into ½-inch pieces
• 1 ½ teaspoons curry powder
• 1 15.5-ounce can chickpeas, rinsed
• ½ cup fresh basil
• ¼ cup plain Greek yogurt, optional