From "Real Stew"
Place the potatoes in a large saucepan, cover with water by several inches, and bring to a boil over medium-high heat. Cook until tender but firm in the center when a skewer is pushed in, about 15 minutes. Drain, and when cool enough to handle, peel and dice.
In an earthenware casserole set on a heat diffuser, heat the olive oil over medium-high heat. Cook the onions, potatoes, and eggplant together until the eggplant is very soft, about 25 minutes. (Or use a nonstick skillet directly over medium and check for doneness sooner). Reduce the heat to medium-low and cook another 20 minutes. Add the tomato paste, basil, and salt, and stir until the tomato paste is blended. Add the chickpeas, cover, and cook until the potatoes are completely soft, about 30 minutes. Sometime during this period, correct the salt.
Let cool until just warm int the casserole or skillet, then serve with the lemon wedges and crusty bread.
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 238 (56%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 1247.9mg||33 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 32.4g|
|Protein 6.2g||9 %|
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Calories per serving: 422
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