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EGGPLANT, POTATO AND CHICKPEA CASSEROLE

1 Large Red or Yellow
Pepper, chopped
3/4 Pound Yukon Gold or
Red Potato, peeled & cubed
1 Cup Basil Leaves
1 Cup Cilantro
1 Tablespoon Olive Oil
1/4 Teaspoon Ground Cumin
2 Garlic Cloves

2 Cups Seeded Tomatoes,
chopped
1/2 Cup Water
1/2 Teaspoon Pepper
1 Pound Eggplant, chopped
1 Onion, chopped
1 Can Chickpeas, drained
6 Each Lemon Wedges

Mix all the ingredients in a large pan. Simmer for 30 minutes and serve.

SERVINGS 6; CALORIES 255; FAT 5 g; PROTEIN 11 g; CARBS 49 g;
FIBER 6 g; CHOL 0 mg; SODIUM 33 mg
SERVING SIZE= 1 Cup

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Updated 12/7/99