4 tablespoons extra virgin olive oil
1 medium-sized eggplant peeled, diced in 1-inch pieces
1 pound Brown
Clamshell mushrooms and Trumpet Royale mushrooms, chopped
1 16-ounce can cannelini beans, drained and rinsed
4 large garlic cloves, crushed
2 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
1 ½ pounds plum tomatoes, peeled, seeded, chopped
4 ounces of dry white wine
¾ cup bread crumbs, fresh
3 tablespoons melted unsalted butter
In a large sauté pan heat 2 tablespoons of olive
oil over medium high heat. Add the eggplant and cook
until it turns a beautiful golden brown. Remove to
drain on paper towels.
Add the remaining oil and
mushrooms to the pan and sauté until they begin
to turn golden brown. Season with salt and coarsely
ground black pepper. Remove the mixture from the
In a shallow gratin dish, mix the cannelini
beans, eggplant, mushrooms, garlic, rosemary, and
thyme. Arrange the tomatoes on top and pour the
wine over all.
Bake for about 30 minutes.
Remove from the oven and stir. Mix the breadcrumbs together
with the melted butter, then sprinkle them on top
of the cassoulet. Return to the oven and continue
cooking for about 30 minutes, or until bubby,
golden brown, and crisp.