Curried Eggplant with Tomatoes and Basil

My produce items: Assorted Eggplant, Tomatoes, Basil

1 tablespoon of olive oil
1/4 cup of chopped onion
1 and 1/2 cup of cherry tomatoes
1 big eggplant, or in my case several small assorted eggplants
1 and 1/2 teaspoons of curry powder (Penzey's Maharajah Curry Powder)
1 teaspoon of salt
1/4 teaspoon of pepper
1 handful of fresh basil leaves
1 cup of basmati rice

Dice up onion and put in a skillet with olive oil.  Cook on medium heat until softened, about 4 minutes.  Stir in chopped eggplant, halved tomatoes, curry powder, basil, salt and pepper.  Mix well.  Add 2 cups of water and bring to a boil.  Cook until eggplant is tender stirring occasionally, 12-15 minutes.

For rice, rinse 1 cup of basmati rice.  Place in saucepan and add 1 and 1/4 cups of water.  Bring to a boil.  Cover and reduce heat to a simmer until water is absorbed into rice, 15-20 minutes.

Serves: 4-6

Final Verdict: Really good.

I got this recipe off of RealSimple.com.  I felt like two cups of water was a bit much and the skillet was very watery.  I thought it would end up more sauce like but it wasn't thick at all.  Still, I poured some of the watery broth on top to douse the rice and it was delicious.