Eggplant Steaks with Pumpkin Tomato and Mushroom Ragoût
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
Instructions
Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût serves 6 original recipe by Epicurious.
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