Baked Ratatouille& Cheese Custard

* 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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