Recipe: Skillet Ratatouille Cobbler

Ingredients

• 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
• 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

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