Creamy Indian Tomato-Eggplant Curry with Basmati Rice & Yogurt

Directions

1. Rinse the basmati rice in cold running water using a colander, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. Once boiling, stir the rice, cover, and reduce heat to low. Let it simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and keep covered for 5 minutes.
3. Wash and trim the eggplant, then cut it into ½-inch pieces and place in a bowl.
4. Peel and finely dice the yellow onion and add it to the bowl with the eggplant.
5. Preheat a medium saucepan over medium heat.
6. Mince the ginger and add it to the bowl with the vegetables.
7. When the pan is hot, swirl in a little oil, then add the eggplant, onion, ginger, and spices. Cook, stirring occasionally, until the eggplant begins to soften, about 3–5 minutes.
8. Pour in the marinara sauce and the cream; stir to combine and bring the mixture to a boil. Reduce to a simmer and cook until the eggplant is tender and the curry thickens, about 3–5 minutes more. Remove from heat and cover to keep warm.
9. To serve, divide the rice and curry between plates or bowls and top with the yogurt.