Eggplant, Potato, and Chickpea Casserole Recipe

Directions:

1. Preheat broiler.
2. 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.
3. Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.
4. Preheat oven to 375°.
5. 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.