Summer Vegetable Cassoulet With Crispy Gruyère

Ingredients

• 1 lb. globe or Japanese eggplants, peeled in alternating strips, cut into 2" pieces
• 1 tsp. fennel seeds
• ¼ tsp. crushed red pepper flakes
• 7 Tbsp. extra-virgin olive oil, divided
• 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• 1 lb. haricots verts or green beans, trimmed
• 2 oil-packed anchovy fillets (optional)
• 4 garlic cloves, thinly sliced
• ¾ cup dry white wine
• 1 Tbsp. tomato paste
• 1 pint cherry tomatoes
• 1 15-oz. can butter or corona beans, rinsed
• 2 cups coarsely chopped parsley
• ⅓ cup coarsely chopped marjoram or oregano
• 1 Tbsp. thyme leaves
• 6 oz. Gruyère or Comté cheese, coarsely grated

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