Curried Eggplant with Tomatoes and Basil

Hat olive oil in saute pan until it shimmers. Add the onions and cook until translucent. Stir in the tomatoes through pepper and cook until mixed thoroughly and starting to warm. Add 2 cups of water and cook on high until the water boils. Reduce the heat and simmer until the eggplant is tender, about 10 minutes. Once the eggplant is tender, add the chickpeas and cook for 5 minutes or until chickpeas get hot. Remove from heat, stir in the basil, and top with yogurt. Serve over brown rice.