White Bean and Eggplant Gratin

Clean beans and soak for at least 6 hours. Drain beans, cover with fresh water and boil with half of the sage, bay leaves, whole garlic and a tablespoon of the olive oil. Simmer for 1/2 hour, add 1/2 teaspoon salt, and continue to cook until the beans are tender but still hold their shape, about 45 minutes. Drain the liquid and save to be used in the gratin or in a soup. Warm 4 tablespoons of the oil with the rest of the sage and the thyme, then add the onions, chopped garlic and 1 teaspoon salt. Cover and cook slowly until the onions are completely soft. Seed and chop the tomatoes saving juice. When the onions are soft, add the eggplant, stir well to combine; then cover and cook over medium heat for 10 minutes. Add the tomatoes and their juice, and continue to cook until the eggplant is tender. Add the cooked beans and season with plenty of pepper and more salt if desired. Taste and add more sage and thyme if needed. Place bean and vegetable mixture into an oiled 8 cup gratin dish. There should be enough lliquid to come halfway up the sides of the dish. Add more of the broth from the beans if more liquid is required. Mix remaining 2 tablespoons olive oil with the bread crumbs and spread them over the top. Bake the gratin in 350F over about 30 minutes until hot and bubling and the crust is brown