Baked Ratatouille& Cheese Custard

1. Make ratatouille: 1 Large can Tomatoes can be substituted for ripe tomatoes.
2. 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.
3. Transfer cooked eggplant to a 2- to 2 1/2-q uart gratin dish or other shallow baking dish.
4. Cook remaining eggplant in 2 tab lespoons oil in same manner and add to dish.
5. In skillet cook onions, garlic, a nd red pepper flakes in remaining tablespoon oil over moderately low heat, stir ring, until onions are softened.
6. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.
7. Stiri in remaining ratatou ille ingredients and simmer, stirring occasionally, 5 minutes.
8. Seasoni mixture w ith salt and additional pepper and spoon evenly over eggplant.
9. Preheat oven to 375°F.
10. Make cheese custard: In a 1 1/2-quart heavy saucepan melt butter over moderate ly low heat and whisk in flour.
11. Cook roux, whisking, 3 minutes and whisk in mil k in a stream and salt and pepper to taste.
12. Bring sauce to boil, whisking const antly, and simmer, whisking, 2 minutes.
13. Stir in Parmesani and remove pan from heat.
14. In a he atproof bowl whisk yolks together and whisk in about one fourth of sauce.
15. Whis k yolk mixture into remaining sauce.
16. Spoon custard over ratatouille.
17. Ratatouillei may be prepared up to this point 4 hours ahead and chilled, covered.
18. Bakei ratatouille in middle of oven 45 minutes , or until custard is lightly browned.
19. Cool ratatouille 10 minutes before servi ng. Serves 4 to 6 as a main course or 8 as a side dish.