Ingredients

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

For cheese custard

• 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

Description

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