cornmeal, cornmeal biscuits, eggplant, potpie, ratatouille, red bell pepper, sausage, tomatoes, zucchini
This recipe is adapted from the New York Times. What an excellent and hearty meal!
- 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
- 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
- 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.
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
- Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
- Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.