Eating My Way Through New York City

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

Source : food