Curried Eggplant With Tomatoes and Basil

Ingredients

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