Summer Vegetable Cassoulet With Crispy Gruyère

Name: 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