Mushroom Cassoulet
Ingredients
- 4 tablespoons olive oil
- 1 medium eggplant, 1-inch diced
- 1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced
- 1 (16-ounce) can cannelini beans, drained, rinsed
- 4 large garlic cloves, crushed
- 2 sprigs rosemary, leaves removed, chopped
- 3 sprigs thyme, leaves removed, chopped
- 1 1/2 pounds plum tomatoes, peeled, seeded, chopped coarsely
- 4 ounces white wine
- 3/4 cup fresh bread crumbs
- 3 tablespoons melted butter
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