Magazine Recipe: Indian Goulash

The original recipe is here.
*2 cups dry brown rice w/ 5 cups water, if using my rice cooker
*olive oil
*1 onion, chopped
*3-4 cloves garlic
*several chopped tomatoes from the farmer’s market or your garden, if it’s July or August in Iowa, if not, a large can of diced tomatoes should do the trick.
*1 lb. eggplant. This would be about 3 normal sized eggplants, but since they come in such a variety of sizes, it’s good to weigh them. Of course, you can have more or less, I don’t think it will alter the recipe too much. Cut them into 1/2” pieces, but please, don’t get out the ruler.
*1-2 jalapeno peppers, or something to make it spicy
*1 ½ or maybe 2 ½ T curry powder. If you live, or visit, Iowa City, or you want to support a spice guru online, check out Cocina del Mundo’s Authentic Curry Spice.
(Hey, wait a minute! Real Simple just went beyond salt & pepper! Hooray!)
Oh, wait… the next thing on the list is:
*salt & black pepper
*And my spice additions: garlic salt, cayenne (to taste)
*1 15 oz can chickpeas, rinsed
*fresh basil
*¼ c plain yogurt

Cook the rice.
Meanwhile, sautee the onion & garlic. Add the tomatoes, eggplant, spices and cook, stirring occasionally, the original recipe says “until fragrant”, but I cooked it longer than that. Add 1-2 cups water and bring to a boil. Reduce the heat and simmer, partially covered, until the eggplant is tender, 12-15 minutes. Stir in the chickpeas and cook about 3 min. more. Remove from the heat, stir in the basil.
Serve over the rice with a dollop of yogurt.

I renamed this recipe, because it has an Indian flavor, but it reminded me of the goulash I make, but with rice instead of macaroni noodles, Indian spices instead of chili spices, chickpeas instead of kidney beans, eggplants instead of whatever veggies/meat/tempeh go in goulash, and yogurt instead of sour cream. See the connection?