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

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