Mushroom Cassoulet

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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