Eggplant, Potato, And Chickpea Casserole

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* Exported from MasterCook *

 

Eggplant, Potato, And Chickpea Casserole

 

Recipe By : Cooking Light Magazine, July 2000, page 130

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Inspired Vegetarian--Madison

Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 lb)

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound eggplant

cut into 2-inch piece

1 large onion -- (about 1/2 pound)

cut into 8 wedges

15 1/2 ounces canned chickpeas -- drained

(garbanzo beans)

6 lemon wedges -- (optional)

 

1. 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.

 

2. Place potato in a medium saucepan, and cover with water; bring to a

boil. Reduce heat, and simmer 5 minutes, drain. Preheat oven to

375F. 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 375F. for 1

hour. Uncover, stir, and bake an additional 20 minutes or until the

vegetables are tender. Serve with lemon wedges, if desired.

 

Yield: 4 servings (serving size: 2 cups).

 

From Deborah Madison's " Inspired Vegetarian " column.

 

CALORIES 324 (18% from fat); FAT 6.6g (sat O.9g, mono 3.lg, poly1.7g);

PROTEIN 12.8g; CARB 58.5g; FIBER 11g; CHOL 0mg; IRON 5.8mg; SODIUM 446mg;

CALC 115mg

 

 

 

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