Baked Ratatouille With Cheese Custard

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
690
FAT
136%
CHOL
97%
SOD
32%

Comments

Add a comment

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

You might also like

Baked Orzo Ratatouille
Big Girls Small Kitchen
Rustic Ratatouille And Sausage Baked In A Stilt...
Food52
White Bean & Ratatouille Gratin
Fine Cooking
Cheesy jacket potatoes with bacon and pepper ra...
Homemade
Baked Eggs In Ratatouille
XO Breakfast
Baked Garden Ratatouille
Kraft Foods
Crescent-Topped Ratatouille Casserole
Betty Crocker
Ratatouille Baked Fish
Food.com
Baked Ratatouille
Food.com
Baked Ratatouille
Foodista.com