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Baked Ratatouille With Cheese Custard

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low carb nut free vegetarian thanksgiving french
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 tablespoons olive oil

1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes

2 medium onions, chopped fine

4 large garlic cloves, minced

1/4 teaspoon dried hot red pepper flakes

1 red bell pepper, cut into 1/2-inch pieces

1 yellow bell pepper, cut into 1/2-inch pieces

1 green bell pepper, cut into 1/2-inch pieces

1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine

1 cup cooked chick-peas, 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

1/4 teaspoon ground allspice

freshly ground black pepper to taste

1/2 stick (1/4 cup) unsalted butter

1/3 cup all-purpose flour

2 cups milk

1/2 cup freshly parmesan (about 2 ounces)

3 large egg yolks

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