cooking. When they have cooled, peel them, then slice off ends, pull out the pulp and seeds with your fingers, then slice them into rounds as thick as the eggplant. (If the tomatoes are large, then cut the slices in half.) Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream. Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil. Scatter the cheese over the surface of the partially baked crust. Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all. Bake the tart until the custard is set and the surface is golden--about 35-to-40 minutes. Let it cool at least 10 minutes before serving. This tart would go nicely with a California pinot noir. Makes one 9-inch tart.