Summer Vegetable Ragout | ANN OGDEN GAFFNEY

Ingredients

• 5 ½ cups grape ttomatoes
• 6 shishito peppers
• ¼ cup Extra virgin olive oil, divided
• 4 medium Asian or Fairy eggplants , split in half and cut into 3/4'" slices
• 4 medium zucchini, quartered and cut into 3/4" pices
• 1 vidalia onion, halved and thinly sliced
• 1 tsp cumin seed
• ½ cup dry white wine or verjus
• 2 tbsp Turkish rsweet ed pepper paste
• 1 tbsp gochujang or to taste
• 2 tsp sugar - or to taste
• salt and pepper
• 2 cups cooked white beans, drained
• 1 tbsp chopped mint
• 1 sprig basil leaves torn into pieces