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This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sour cream or plain whole milk yogurt
  • Milk

 

Ratatouille:

  • 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
  • 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 pound Italian turkey or chicken sausage, casings removed
  • 1 large onion, cut into 1-inch chunks
  • 2 red peppers, cored and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 tsp dried thyme
  • 2-4 tbsp pesto

DIRECTIONS

  1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 450 degrees.
  3. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
  4. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
  5. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
  6. Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
  7. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
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