Eggplant, Potato, And Chickpea Casserole

• 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)

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 375u0b0.
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 375u0b0 for 1 hour. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender. Serve with lemon wedges, if desired.

red, gold, basil, cilantro sprigs, olive oil, ground cumin, garlic, tomato, water, salt, freshly ground black pepper, eggplant, onion, chickpeas, lemon wedges

Taken from www.myrecipes.com/recipe/eggplant-potato-chickpea-casserole (may not work)