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 pepper -- 1/2-inch pieces

1 yellow bell pepper -- 1/2-inch pieces

1 green bell pepper -- 1/2-inch pieces

1 Pound ripe tomatoes -- chopped fine

1 Cup Cooked Chick-Peas (Or Canned) -- Rinse & Drain Canned

2/3 Cup fresh basil leaves-packed -- chopped

2/3 Cup fresh parsley leaves-packed -- chopped

1/4 Teaspoon ground allspice

Freshly Ground Black Pepper -- To Taste Cheese Custard 1/2 Stick Unsalted Butter (1/4 Cup)

1/3 Cup all-purpose flour

2 Cups milk

1/2 Cup freshly Parmesan -- about 2 ounces

3 Large egg yolks

Make ratatouille: 1 Large can Tomatoes can be substituted for ripe tomatoes. 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. Transfer cooked eggplant to a 2- to 2 1/2-q

uart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tab lespoons oil in same manner and add to dish. In skillet cook onions, garlic, a nd red pepper flakes in remaining tablespoon oil over moderately low heat, stir ring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatou ille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture w ith salt and additional pepper and spoon evenly over eggplant. Preheat oven to 375