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1
Sort through the beans and remove any small stones and chaff.
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2
Cover them generously with water, and set them aside to soak for 6 hours, or overnight.
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3
(Alternatively, cover them with boiling water and let them soak for 1 hour.)
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4
After the beans have soaked, drain them; then cover them with 4 cups fresh water.
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5
Bring to a boil with half the sage, the bay leaves, the whole garlic cloves, and a tablespoon of the olive oil.
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6
Simmer for 1/2 hour, add 1/2 teaspoon salt, and continue to cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed.
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7
Drain the liquid and set it aside to use in the gratin or in a soup.
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8
Warm 4 tablespoons of the oil in a wide skillet with the rest of the sage and the thyme, then add the onions, the chopped garlic, and 1 teaspoon salt.
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9
Cover and cook slowly until the onions are completely soft.
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10
While they are cooking, seed and chop the tomatoes; then strain the juice to remove the seeds.
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11
Once the onions are soft, add the eggplant, stirring well to combine; then cover and cook over medium heat for 10 minutes.
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12
Add the tomatoes with their juice, and continue cooking until the eggplant is tender.
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13
Transfer the vegetables to a bowl and add the cooked beans.
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14
Season with plenty of freshly ground black pepper, and more salt if necessary.
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15
If a stronger flavor of sage and thyme is desired, add more, rubbing the dried herbs first between your fingers.
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16
The mixture needs to be well seasoned.
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17
Preheat the oven to 350F.
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18
Lightly oil a gratin dish large enough to hold 8 cups.
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19
Pour in the beans and vegetables.
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20
There should be enough liquid to come halfway up the sides of the dish.
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21
If more is needed, add some of the broth from the beans.
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22
Mix the bread crumbs with the remaining oil and spread them over the top.
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23
Bake the gratin until it is hot and bubbling, and the crust is browned, about 30 minutes.
