Eggplant, Potato, and Chickpea Casserole

Ingredients

• 1 cup basil leaves 
• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 1 cup cilantro sprigs 
• 1 pound eggplant cut into 2-inch pieces
• 2  garlic cloves 
• 0.3 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 large onion cut into 8 wedges ( 1/2 pound)
• 0.5 teaspoon salt 
• 1 pound tomatoes seeded chopped
• 0.5 cup water 
• 1 large bell pepper red yellow
• 0.8 pound yukon gold red peeled cut into 2-inch cubes

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• baking pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened.
4. Place in a zip-top plastic bag, and seal.
5. Let stand 10 minutes. Peel and cut into large strips.
6. Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.
7. Preheat oven to 37
8. Combine basil and next 4 ingredients (basil through garlic) in a food processor; process until finely minced.
9. Combine bell pepper, basil mixture, tomato, and next 6 ingredients (tomato through chickpeas) in a 13 x 9-inch baking dish; cover with foil.
10. Bake at 375 for 1 hour. Uncover, stir, and bake an additional 20 minutes or until the vegetables are tender.
11. Serve with lemon wedges, if desired.