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Curried Eggplant With Tomatoes and Basil
- 1 cup white basmati rice
- 1 tablespoon kosher salt and black pepper
- 1 olive oil
- 2 pints onion, chopped
- 1 cherry tomatoes, halved
- 1 1/2 teaspoons eggplant (about 1 pound), cut into 1/2-inch pieces
- 1 curry powder
- 1/2 cup 15.5-ounce can chickpeas, rinsed
- 1/4 cup fresh basil
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