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 2to 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