*  Exported from  MasterCook  *
 
                     Baked Ratatouille & Cheese Custard
 
 Recipe By     : Gourmet September (1995) 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Casseroles & One-Dish Meals      Eggplant
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Tablespoons   olive oil
    1      Large         Eggplant -- Peeled & Cubed
    2      Medium        onions -- chopped fine
    4      Large         garlic cloves -- minced
      1/4  Teaspoon      dried hot red pepper flakes
    1                    red bell pepper -- 1/2-inch pieces
    1                    yellow bell pepper -- 1/2-inch pieces
    1                    green bell pepper -- 1/2-inch pieces
    1      Pound         ripe tomatoes -- chopped fine
    1      Cup           Cooked Chick-Peas (Or Canned) -- Rinse & Drain Canned
      2/3  Cup           fresh basil leaves-packed -- chopped
      2/3  Cup           fresh parsley leaves-packed -- chopped
      1/4  Teaspoon      ground allspice
                         Freshly Ground Black Pepper -- To Taste
                         Cheese Custard
      1/2  Stick         Unsalted Butter (1/4 Cup)
      1/3  Cup           all-purpose flour
    2      Cups          milk
      1/2  Cup           freshly Parmesan -- about 2 ounces
    3      Large         egg yolks
 
 Make ratatouille: 1 Large can Tomatoes can be substituted for ripe tomatoes.  I
 n a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until h
 ot but not smoking and cook half of eggplant, stirring frequently, until golden
  brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-q
 uart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tab
 lespoons oil in same manner and add to dish.  In skillet cook onions, garlic, a
 nd red pepper flakes in remaining tablespoon oil over moderately low heat, stir
 ring, until onions are softened. Add bell peppers and cook over moderate heat, 
 stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatou
 ille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture w
 ith salt and additional pepper and spoon evenly over eggplant. Preheat oven to 
 375°F.
 
 Make cheese custard:  In a 1 1/2-quart heavy saucepan melt butter over moderate
 ly low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in mil
 k in a stream and salt and pepper to taste. Bring sauce to boil, whisking const
 antly, and
 simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a he
 atproof bowl whisk yolks together and whisk in about one fourth of sauce.  Whis
 k yolk mixture into remaining sauce.  
 
 Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 
 hours ahead and chilled, covered. Bake ratatouille in middle of oven 45 minutes
 , or until custard is lightly browned. Cool ratatouille 10 minutes before servi
 ng.  Serves 4 to 6 as a main course or 8 as a side dish.
 
 Formatted by Sherilyn Palmer dojspalm@sprint.ca 
 
 
 
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