Recipe - Baked Ratatouille With Cheese Custard

FOR RATATOUILLE
5 tablespoon Olive oil
1 One half pound Eggplant; (about 1 large),
peeled and cut into
1/2inch cubes
2 md Onions; chopped fine
4 lg Garlic cloves; minced
One fourth teaspoon Dried hot red pepper flakes
1 Red bell pepper; cut into
1/2inch pieces
1 Yellow bell pepper; cut into
1/2inch pieces
1 Green bell pepper; cut into
1/2inch pieces
1 pound Vineripened tomatoes;
seeded and chopped fine, or
a 28ounce can whole
tomatoes, drained and
chopped fine
1 cup Cooked chickpeas; rinsed
and drained if canned
2/3 cup Packed fresh basil leaves;
washed well, spun dry, and
chopped
2/3 cup Packed fresh parsley leaves;
washed well, spun dry, and
chopped
One fourth teaspoon Ground allspice
Freshly ground black pepper
to taste

CHEESE CUSTARD
One half Stick; (One fourth cup) unsalted
butter
1/3 cup Allpurpose flour
2 cup Milk
One half cup Freshly Parmesan; (about 2
ounces)
3 lg Egg yolks

Make ratatouille: In a 12inch nonstick skillet heat 2 tablespoons 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 1/2quart gratin dish or other
shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same
manner and add to dish.

In skillet cook onions, garlic, and red pepper flakes in remaining
tablespoon 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.

Make cheese custard: In a 1 1/2quart 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 one fourth 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.

Serves 4 to 6 as a main course or 8 as a side dish

Gourmet September 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998