Summer Vegetable Ragout
Summer Vegetable Ragout is a tasty update on the eggplant and white bean recipe in my James Beard-nominated Cook for Your Life cookbook.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Wok
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Spatula
- Ladle
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
- pepper
- 2 cups cooked white beans, drained
- 1 tbsp chopped mint
- 1 sprig basil leaves torn into pieces
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