Summer Vegetable Cassoulet With Crispy Gruyère

Classic, meaty French cassoulet can take several shopping trips and days of preparation. But this summer-vegetable “cassoulet” requires only a spin through the produce section and a bit of free time. Instead of the traditional sausage and duck leg confit, this version skips meat altogether in favor of spiced eggplant, tomato, green beans, and big white beans cooked with plenty of extra-virgin olive oil, fresh herbs, and garlic. And rather than traditional breadcrumbs,  Gruyère, baked until golden and crisp, then crumbled over, adds texture, depth, and plenty of umami (plus they’re just plain fun). Vegetarians can skip the optional anchovy paste, but if you haven’t explored this ingredient, it’s incomparable for adding flavor. —Christian Reynoso