*  Exported from  MasterCook  *

                   Baked Ratatouille & Cheese Custard

Recipe By     : Gourmet Magazine, Sep 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Eggplant

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5      tb            Olive oil
  1      lg            Eggplant -- Peeled & Cubed
  2      md            Onions -- chopped fine
  4      cl            Garlic -- minced
    1/4  ts            Dried hot red pepper flakes
  1                    Red bell pepper -- 1/2" dice
  1                    Yellow bell pepper -- 1/2" dice
  1                    Green bell pepper -- 1/2" dice
  1      lb            Ripe tomatoes -- chopped fine -OR-
 28      oz            Can diced tomatoes
  1      c             Cooked or canned chickpeas --
                       - rinse & drain
    2/3  c             Fresh basil leaves -- chopped,
                       - packed
    2/3  c             Fresh parsley leaves --
                       - chopped, packed
    1/4  ts            Ground allspice
                       Black pepper -- freshly ground,
                       - to taste
                       Cheese Custard:
    1/4  c             Unsalted butter
    1/3  c             All-purpose flour
  2      c             Milk
    1/2  c             Parmesan (2 oz) --
                       - freshly grated
  3      lg            Egg yolks

Ratatouille:

In a 12" non-stick skillet heat 2 tb oil over moderate heat until hot
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 qt gratin dish or other shallow baking dish. Cook
remaining eggplant in 2 tb oil in same manner and add to dish. In
skillet cook onions, garlic, and red pepper flakes in remaining 1 tb
oil over moderately low heat, stirring, until onions are softened.
Add bell peppers and cook over moderate heat, stirring occasionally,
until tender, about 8 minutes. Stir in remaining ratatouille
ingredients and simmer, stirring occasionally, 5 minutes. Season
mixture with salt and additional pepper and spoon evenly over
eggplant. Preheat oven to 375 F.

Cheese Custard:

In a 1-1/2 qt heavy saucepan melt butter over moderately low heat and
whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a
stream and salt and pepper to taste. Bring sauce to boil, whisking
constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and
remove pan from heat. In a heatproof bowl whisk yolks together and
whisk in about 1/4th of sauce. Whisk 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 serving.

Yield: 4 Servings

Formatted by: Sherilyn Palmer <[email protected]>


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