Name: Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût
Cook time: 2 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 6 (main course) servings
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

Image may contain Lunch Food Meal Dish Platter and Plant

Eggplant Steaks with Pumpkin, Tomato, and Mushroom RagoûtJonelle Weaver

Cooks' notes:

•Shallots, tomatoes, and pumpkins can be roasted 3 hours ahead. Transfer to a bowl and keep, covered, at room temperature.
•Roasting pan may be deglazed 3 hours ahead. Transfer liquid to a bowl and chill, covered.
• Eggplant steaks can be cooked 3 hours ahead. Transfer to a baking pan and chill, covered. Reheat in a 200°F oven while preparing ragout.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.