Ratatouille and Sausage Cornmeal Pot Pie

Preheat oven to 450 

1.5 pounds eggplant, cut into 1" chunks
1 pound summer squash, cut into 1" chunks
Extra virgin olive oil
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 links Andouille or German sausage, sliced 1/2" thick
1 large onion, cut into 1" chunks
1 roasted, seeded & peeled red bell pepper, cored and cut into 1" chunks
3 large garlic cloves, finely chopped
1-1/2 pounds fresh tomatoes or two 15 oz. cans diced tomatoes
1 teaspoon dried thyme leaves
1/4 cup chopped fresh parsley or basil

BEFORE YOU START pull butter to soften, and roast/seed/peel the bell pepper

1. In a bowl, toss eggplant with 2 tablespoons oil; season with salt and pepper.
2. Spread in a single layer on a baking pan (try not to crowd vegetables).
3. Repeat for summer squash.
4. Put pans in the oven and roast, tossing occasionally, until golden, about 25 minutes for eggplant and about 15 for squash. Both should be very soft.
5. Meanwhile, in a large, deep, preferably oven-proof pot (dutch oven works great), cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
6. Return pan to medium heat and add 1 tablespoon oil. Stir in the onion,
pepper, garlic, and 1/4 teaspoon salt. Cook until onions are softened, 5 to 7
minutes.
7. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes (shorter if using canned tomatoes).
8. Stir in the sausage, roasted vegetables and parsley or basil.
9. Transfer mixture to oven-proof pan if needed (dutch oven, 2-quart gratin dish or 9x13 baking pan)

Make the cornmeal topping:

1-1/3 cups flour
2/3 cups corn meal
2-1/3 teaspoons sugar
2 teaspoons baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
1 stick butter
1 cup yogurt or sour cream (or mix)

Preheat oven to 450 degrees (yes, this is correct)
1. In a bowl, whisk together the dry ingredients.
2. Cut in the butter until mixture resembles coarse crumbs.
3. Add the yogurt and stir with a fork until all ingredients are moistened.
4. Divide biscuit dough into balls. Arrange on top of ratatouille mixture.
5. Cook uncovered until biscuits are golden, 25 to 30 minutes (make sure cornbread is done!). Let cool 10 minutes before serving.

Yield: 8 servings