The ragout was FABULOUS, but the eggplant steaks themselves - not so much. I browned the eggplant and cooked it in wine exactly as per the recipe. It turned out slightly sour and oddly flavourless. Next time, I would skip the eggplant steaks and serve the ragout over brown rice and roast the eggplant with the other veggies and add it directly to the ragout. The ragout would also be great as a side to roast chicken, if making for meat-eaters. I used portabello and regular mushrooms (the store was out of chanterelles) in the ragout, and although the portabellos tasted great, I wouldn't use them again as they tinted the ragout slightly black due to their dark gills. You could easily make this with just plain mushrooms, and also use green beans cut into thirds instead of lima beans or edamame. Overall, pretty labour-intensive, but if you omit the eggplant steaks and just make the ragout it's not so bad, and the ragout is DEFINITELY worth the effort.