Good brunch dish. Also, Ratatouille is a great omelet filling.
Ratatouille:
2 tablespoon olive oil
3 large onions
1 large bell pepper
1 egg plant
4 small zucchini
2 cloves garlic
1 large can marinara or spaghetti sauce
Sauté onion in oil, add a little water and cover until tender, add rest of ingredients and spaghetti sauce on top, cover and simmer until tender. Recommend peeling eggplant.
half package of Monterey Jack Cheese
Custard Sauce:
1⁄4 cup melted butter
1⁄4 cup flour
2 1⁄2 cups milk
4 eggs
1 teaspoon salt
dash pepper
1⁄4 teaspoon nutmeg
3⁄4 cup grated Parmesan cheese
Custard Sauce:
Combine butter and flour in a saucepan to make roux, then add milk, stirring over medium heat until thick. Separately beat eggs, add seasonings then stir about a cup of the hot mixture into the egg mixture and then stir that into the remaining hot mixture, off stove. Then stir in the Parmesan cheese.
Pour custard over the Ratatouille and a layer of Jack cheese slices in oven-proof casserole dish and bake uncovered in 350º oven until set. About 45 minutes. Let stand about 15 minutes before serving.
-Marion Hutchins