By Melissa Clark
- Total Time
- 1 hour 25 minutes
- Rating
- 5(177)
- Notes
- Read community notes
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them. That seemed too laborious for a potpie. So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
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Ingredients
Yield:6 servings
- 1cup all-purpose flour
- ½cup fine cornmeal
- 2teaspoons sugar
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon kosher salt
- 6tablespoons cold, unsalted butter, cut into ½-inch cubes
- ¾cup sour cream or plain whole milk yogurt
- Milk
- 1large eggplant 1½ pounds cut into 1-inch chunks
- 3small zucchini ¾ pound, cut into 1-inch chunks
- 7tablespoons extra virgin olive oil
- 1teaspoon kosher salt
- ¾teaspoon freshly ground black pepper
- ¾pound Italian sausage, casings removed
- 1large onion, cut into 1-inch chunks
- 1red pepper, cored and cut into 1-inch chunks
- 3large garlic cloves, finely chopped
- 1½pounds plum tomatoes
- 4sprigs fresh thyme
- ¼cup chopped fresh parsley or basil
For the Cornmeal Biscuits
For the Ratatouille
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
705 calories; 52 grams fat; 19 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 16 grams protein; 983 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Cornmeal Biscuits
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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. Preheat oven to 450 degrees.
Step
2
For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ 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.
Step
3
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.
Step
4
Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
Step
5
Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
Step
6
Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
Ratings
5
out of 5
177
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Cooking Notes
Sissy
A terrific all-star recipe. I use a 28oz can of whole plum tomatoes chopped. I've made this as written with sausage and biscuits; without sausage & with biscuits; with sausage & without biscuits; and just veggies--without sausage & without biscuits. A nice topping for spaghetti or filling for acorn squash. Easy to adapt for vegan diners by omitting sausage. I make a big amount of ratatouille and keep it handy in my freezer, adding the sausage and biscuits later if I want.
lupi
This is a fabulous recipe that I have made many times but it helps to have a little cooking experience and to use a little judgment. If you do not cut up your tomatoes somewhat, you will need to cook it forever to get it to be stewlike. I quarter mine and then cook the mixture partly with the top on for about 30 minutes. Second, 450 is a bit too high fir the biscuits. Try it at 425 and watch.
Stella
I've been making this since 2009, it is so nice to see the like minded notes, I also make it every year when Fall starts and vegetables at the Farmer's Market are about to disappear. It did take a couple times before I got it down. I started to bake the biscuits separately and like it better that way. It is a wonderful dish, one of many Melissa recipes that are regulars in our household.
Lynn
A favorite in my house for years. Doubled, it fits just right in my 9 quart oval Le Creuset Dutch oven. I quarter the tomatoes, and I cannot imagine it without basil. I use about 50% more garlic than the recipe calls for (a rather standard uptick for my household!), also a smidge less sugar in the batter. A friend of mine keeps the prepared filling in ziplocks in her freezer at all times, so she has a quick company-worthy meal handy. I need to start doing that.Thanks, Melissa!
safmse
Use canned tomatoes
Iris
Great summer recipe to use up a lot of veggies. I'll often just make the ratatouille and trade the cornmeal biscuits for some pasta, but either way is delicious- just depends on what mood you're in. When we're in the thick of the garden veg I'll sometimes make three or four batches and freeze them up for quick winter meals filled with summer vibes. Pop the frozen mix in the fridge for the day, and then put it in the oven with (or without) the biscuits. Easy supper in 30 minutes!
lupi
This is a fabulous recipe. The ratatouille can be made the day before and brought to room temperature. The biscuits also can be made esrlier in the day and refrigerated. Perfect summer eating
Nercon5
Every time I make this I’m inspired to make proper ratatouille but can’t resist the additions of sausage and cornmeal biscuits. I love this recipe almost as much as my youtube addled children
JG
used fresh roma tomatoes, 1 lb sausage, doubled squash as eggplant was really small. would atleast double biscuit mix next time and maybe put some seasoning in it.
Kc
I made this tonight. Must mljave been the 10th time I've made it in the past few months. JThis is now a family favorite. Added 3 pieces of chopped turkey bacon this time. Tasted great, but the recipe is equally fantastic as written. Thank you to whoever figured out shelf stable gnocchi could be fried! Try this recipe, you will not be disappointed.
Dave
Outstanding! Definitely worthy of 5 stars. I did strip the thyme and doubled. Basically it’s good to go!
Ellen
This is a FANTASTIC recipe! I made it once exactly as written and it was delicious but it has come to be my go to recipe for cleaning out my veggie drawer. I roast or saute whatever vegetables are in the fridge and add a can of San Marzano tomatoes. The biscuits are delicious ( always have the ingredients at hand) and my family just loves it. Great for leftovers or use leftovers as a side. Not a drop goes to waste.
dawny224
I made just the biscuits by themselves (husband doesn’t like ratatouille) and they had great flavor and texture, and this was my first time ever making them. Thank you for the recipe.
Sissy
A terrific all-star recipe. I use a 28oz can of whole plum tomatoes chopped. I've made this as written with sausage and biscuits; without sausage & with biscuits; with sausage & without biscuits; and just veggies--without sausage & without biscuits. A nice topping for spaghetti or filling for acorn squash. Easy to adapt for vegan diners by omitting sausage. I make a big amount of ratatouille and keep it handy in my freezer, adding the sausage and biscuits later if I want.
Stella
I've been making this since 2009, it is so nice to see the like minded notes, I also make it every year when Fall starts and vegetables at the Farmer's Market are about to disappear. It did take a couple times before I got it down. I started to bake the biscuits separately and like it better that way. It is a wonderful dish, one of many Melissa recipes that are regulars in our household.
A Cook
Definitely should have peeled the tomatoes for this. Probably the peppers, too. The 6 corn muffins on top of 2 qt casserole seemed a bit puny. If I make again, I'd roll the dough out into a crust for the top of the dish.
violet s
I always take the extra time to roast/char the tomatoes and pappers, let them cool, then the skins come right off. I dislike the texture of pepper skins! I also do lots of them then freeze, especially the red or yellow peppers that are so expensive---when on sale, I roast!
Lynn
A favorite in my house for years. Doubled, it fits just right in my 9 quart oval Le Creuset Dutch oven. I quarter the tomatoes, and I cannot imagine it without basil. I use about 50% more garlic than the recipe calls for (a rather standard uptick for my household!), also a smidge less sugar in the batter. A friend of mine keeps the prepared filling in ziplocks in her freezer at all times, so she has a quick company-worthy meal handy. I need to start doing that.Thanks, Melissa!
Heidi L
Agree the biscuits could be less sweet. A more cornbread-like texture would have paired well, I'd think -- less buiscuit-y would have been nice. In addition to more garlic, I'd up the S&P on this one as well.
Oryza Glabberima
Very good, but the cornmeal biscuits are a bit dry as the recipe is written. Suggest adding more liquid--more sour cream, or milk, or cream, or yogurt, whatever is on hand--to the mix to make a richer and moister dough. Much better.
S. Talarico
Roasting the zucchini and the eggplant makes this a superior ratatouille. I got to use my own eggplant, peppers, tomatoes and herbs to make this in late summer. Didn't use the sausage, but not opposed to it.
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