| | FOR RATATOUILLE |
| 5 | tb | Olive oil |
| 1 1/2 | lb | Eggplant; (about 1 large), peeled and cut into 1/2-inch cubes |
| 2 | md | Onions; chopped fine |
| 4 | lg | Garlic cloves; minced |
| 1/4 | ts | 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 | lb | Vine-ripened tomatoes; seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine |
| 1 | c | Cooked chick-peas; rinsed and drained if canned |
| 2/3 | c | Packed fresh basil leaves; washed well, spun dry, and chopped |
| 2/3 | c | Packed fresh parsley leaves; washed well, spun dry, and chopped |
| 1/4 | ts | Ground allspice |
| | Freshly ground black pepper to taste |
| | CHEESE CUSTARD |
| 1/2 | | Stick; (1/4 cup) unsalted butter |
| 1/3 | c | All-purpose flour |
| 2 | c | Milk |
| 1/2 | c | Freshly Parmesan; (about 2 ounces) |
| 3 | lg | Egg yolks |
