Eggplant, Potato, and Chickpea Casserole
Ingredients
1 Large red or yellow bell pepper
3/4 pound Peeled Yukon gold or red potato, cut into 2-inch cubes
1 cup Basil leaves
1 cup Cilantro sprigs
1 tablespoon Olive oil
1/4 teaspoon Ground cumin
2 Garlic cloves
2 cups Chopped seeded tomato (about 1 pound)
1/2 cup Water
1/2 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1 (1-pound) eggplant, cut into 2-inch pieces
1 Large onion, cut into 8 wedges (about 1/2 pound)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
6 Lemon wedges (optional)
Preparation
Preheat broiler.
Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and cut into large strips.
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.
Preheat oven to 375°.
Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil. Bake at 375° for 1 hour. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.