Roasted Cauliflower and Eggplant Over Rice

This was a recipe I found on real simple's website. I made it as directed, but without the basil because the grocery was out. I just made the 90 second Uncle Ben's basmati rice, which made the perfect amount for 2 people, but there was leftover vegetables. We liked this for a vegetarian healthy dish and it was pretty quick and easy for me to make.

Ingredients

* 1 1/2 cups basmati rice
* kosher salt
* 2 large garlic cloves, finely chopped
* 1 tablespoon freshly grated ginger
* 1/3 cup olive oil
* 2 teaspoons Thai red curry paste (such as Thai Kitchen)
* 2 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
* 1/2 head cauliflower (about 1 pound), broken into florets
* 1 15-ounce can chickpeas, drained and rinsed
* 2 cups bean sprouts
* 1/2 cup fresh basil leaves, torn if large

Directions

1. Heat oven to 450º F.
2. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
3. Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
4. Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each plate and top with some of the vegetables.