Eggplant and Cauliflower Curry

Total prep/cook time: ~40 min. Serves 4.

*Vegetarian; gluten-free

Ingredients:

• 1 small eggplant, cut into 1” cubes
• 2 cups cauliflower, cut into florets
• 1 (11 oz) jar simmering yellow curry sauce
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 cups precooked Minute instant brown rice
• 2 tbsp olive oil
• 1‐3/4 cups water
• Cooking spray

Directions:

1. Preheat oven to 425 degrees F. 
2. Spray a baking sheet with cooking spray. Place eggplant and cauliflower on baking sheet and toss with olive oil. Roast, stirring once for 20‐30 min or until vegetables are browned and tender. 
3. Over high heat, bring 1‐3/4 cups water to a boil in a pot with a tight fitting lid. Stir in rice, return to boil. Reduce heat to low to maintain a gentle simmer, cover and simmer for 5 min. Remove from heat and stir, cover. Let stand 5 min or until water is absorbed. Fluff with a fork. 
4. Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered, stirring occasionally, for 10 min. Remove from heat. Serve with rice. 

Did you know?
To tenderize the texture of eggplant and reduce some of its bitter taste, you can "sweat" the eggplant by salting it. After cubing the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process will pull out some of its water content and make it less permeable to absorbing any oil used in cooking. Rinsing the eggplant after "sweating" will remove most of the salt.

Nutrition Information (per 1 serving):

Total calories: 413 cal
Total fat: 16 g
Saturated fat: 5 g

Sodium: 723 mg

Total carbs: 63 g
Dietary fiber: 11 g

Protein: 10 g