Eggplant, Potato, and Chickpea Casserole

Cooking Light
4 servings (serving size: 2 cups)


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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)


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.

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 5 minutes; drain.

Preheat oven to 375°.

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.

Created date

July 2000

Nutritional Information

Calories 324
Caloriesfromfat 18 %
Fat 6.6 g
Satfat 0.9 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 12.8 g
Carbohydrate 58.5 g
Fiber 11 g
Cholesterol 0.0 mg
Iron 5.8 mg
Sodium 446 mg
Calcium 115 mg