Baked Ratatouille& Cheese Custard
5 Tablespoons olive oil 1 Large Eggplant -- Peeled & Cubed 2 Medium onions -- chopped fine 4 Large garlic cloves -- minced 1/4 Teaspoon dried hot red pepper flakes 1 red bell peppe...
Ingredients
- 5Tablespoonolive oil
- 1large eggplant -- peeled & cubed
- 2medium onions -- chopped fine
- 4large garlic cloves -- minced
- 1/4Teaspoondried hot red pepper flakes
- 1red bell pepper -- 1/2-inch pieces
- 1yellow bell pepper -- 1/2-inch pieces
- 1green bell pepper -- 1/2-inch pieces
Directions
- 1
5 Tablespoons olive oil 1 Large Eggplant -- Peeled & Cubed 2 Medium onions -- chopped fine 4 Large garlic cloves -- minced 1/4 Teaspoon drie
- 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 fre
- 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 sof
- 6
Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes
- 7
Stir in remaining ratatou ille ingredients and simmer, stirring occasionally, 5 minutes
- 8
Season mixture w ith salt and additional pepper and spoon evenly over eggplant