Name: Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût
Cook time: 2 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 6 (main course) servings
Ingredients: 1/2 lb shallots, quartered lengthwise; 1 lb plum tomatoes, quartered lengthwise and seeded; 11 tablespoons olive oil (about 3/4 cup); 1 1/2 (3/4-lb) sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded; 1 1/2 cups water; 1 cup dry white wine; 1/2 lb fresh or frozen edamame (soybeans in the pod; 1 1/2 cups) or 2/3 cup fresh or frozen shelled lima beans; 3 large eggplants; 3/4 lb fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes); 1 tablespoon minced garlic; 1 1/2 teaspoons minced fresh rosemary; 1 tablespoon balsamic vinegar

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Eggplant Steaks with Pumpkin, Tomato, and Mushroom RagoûtJonelle Weaver

Cooks' notes:

•Shallots, tomatoes, and pumpkins can be roasted 3 hours ahead. Transfer to a bowl and keep, covered, at room temperature.
•Roasting pan may be deglazed 3 hours ahead. Transfer liquid to a bowl and chill, covered.
• Eggplant steaks can be cooked 3 hours ahead. Transfer to a baking pan and chill, covered. Reheat in a 200°F oven while preparing ragout.

Recipe notes

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