Baked Ratatouille With Cheese Custard Recipes

EASY OVEN-BAKED RATATOUILLE

Steps:

• Preheat oven to 425°F.
• Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to enrobe them. Mix with your hands and spread them evenly on the baking sheet. It might seem crowded but they will shrink while cooking.
• Put the baking tray in the oven for 15 minutes. Lower the temperature oven to 375 F for another 15 minutes. Then lower the temperature oven to 350 F for the rest of the time (about 30 more minutes). I recommend stirring occasionally (every 15-20 minutes) to ensure the vegetables cook evenly. In the end, they must be very tender and hold their shapes.
• Before serving, remove the herbs and add some basil to garnish (optional).

BAKED RATATOUILLE WITH CHEESE CUSTARD

Steps:

• Make ratatouille:
• In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
• In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
• Preheat oven to 375°F.
• Make cheese custard:
• In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.
• Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
• Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving.

BAKED RATATOUILLE

Steps:

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.