Eggplant, Potato, and Chickpea Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
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.
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