Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût

Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût
Photo by Jonelle Weaver

Ingredients

  • 3 large eggplants
  • 1 cup dry white wine
  • 1 ½ sugar pumpkins or butternut squash
  • 1 ½ cups water
  • 1 ½ teaspoons fresh rosemary
  • ½ pound shallots
  • 11 tablespoons olive oil
  • + 5 more ingredients
    • ½ pound fresh or frozen edamame (soybeans in the pod) or 2/3 cup fresh or frozen shelled lima beans
    • 1 tablespoon balsamic vinegar
    • 1 pound plum tomatoes
    • 1 tablespoon minced garlic
    • ¾ pound fresh chanterelle or shiitake mushrooms

Preheat oven to 400°F. Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes. Transfer tomatoes only to a large bowl. Add pumpkins with salt to taste to shallots, tossing to coat with...

View full recipe at Epicurious

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