Recipe: Skillet Ratatouille Cobbler (2024)

For the filling:

• 2 tablespoons

  olive oil

• 1

  medium yellow onion, diced

• 1 1/2 teaspoons

  kosher salt, divided

• 1 tablespoon

  fresh thyme leaves

• 2 cloves

  garlic, minced

• 1/4 cup

  red wine, or 2 tablespoons balsamic vinegar

• 1/4 cup

  all-purpose flour

• 1/2 cup

  water, low-sodium vegetable broth, or low-sodium chicken broth

• 1 pound

  eggplant (about 1 small globe eggplant), large dice

• 1 pound

  zucchini or summer squash (about 2 medium)

• 1 pint

  grape or cherry tomatoes (about 10 ounces), halved

• 1

  medium bell pepper, large dice

For the biscuits:

• 2 cups

  all-purpose flour

• 1 tablespoon

  baking powder

• 2 teaspoons

  fresh thyme leaves

• 1 teaspoon

  kosher salt

• 1/2 teaspoon

  baking soda

• 1/4 teaspoons

  freshly ground black pepper

• 6 tablespoons

  cold unsalted butter, cut into 1/2-inch pieaces

• 1 cup

  plus 1 tablespoon buttermilk, divided

• 1/4 cup

  thinly sliced fresh basil leaves

Make the filling:

1. Arrange a rack in the middle of the oven and heat to 375°F.

2. Heat the oil in a 12-inch cast iron or high-sided stainless steel skillet over medium heat until shimmering. Add the onion and 1/4 teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. Add the thyme and garlic and cook until fragrant, about 30 seconds.

3. Add the wine or vinegar and cook until mostly evaporated. Stir in the flour and cook until paste-like. Remove the pan from the heat and stir in the water or broth. Add the eggplant, zucchini, cherry tomatoes, bell pepper, and remaining 1 1/4 teaspoons salt. Gently fold to combine (the pan will be very full) and spread into an even layer; set aside.

Make the biscuits:

1. Whisk the flour, baking powder, thyme, salt, baking soda, and pepper together in a large bowl. Scatter the cold butter cubes over the flour mixture and toss to combine. Working quickly so as not to melt the butter, use a pastry cutter or 2 knives to cut the butter into pea-sized pieces.

2. Drizzle 1 cup of the buttermilk over the flour mixture and stir gently with a wooden spoon or rubber spatula until a moist dough forms. Scoop the dough evenly on top of the ratatouille filling by the 1/3-cup. Brush the tops with the remaining 1 tablespoon buttermilk.

3. Bake until the sauce is very bubbly, the vegetables are tender, and the tops of the biscuits are golden-brown, 55 to 60 minutes. Let the cobbler rest on a wire rack for at least 5 minutes. Sprinkle with the basil before serving.