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1
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.
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2
Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
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3
Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
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4
In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened.
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5
Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.
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6
Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes.
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7
Season mixture with salt and additional pepper and spoon evenly over eggplant.
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8
Preheat oven to 375F.
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9
In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour.
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10
Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste.
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11
Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes.
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12
Stir in Parmesan and remove pan from heat.
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13
In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce.
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14
Whisk yolk mixture into remaining sauce.
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15
Spoon custard over ratatouille.
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16
Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
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17
Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned.
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18
Cool ratatouille 10 minutes before serving.
