Saute the mushrooms in some butter and oil. Add the shallots and the garlic.
deglaze with a splash of the maderia.
Add the heirloom eggplants, sliced thinly, not peeled, to reserve the colors of the skins (we had some neat red and green ones from guy at Emmaus market)
Add the zucchini and cook till eggplant is done.
add butter as needed
Cook the beans normally and add to the veggies --- remember they're not cooking now. Throw the tomatoes in as well.

Just before ready to serve, heat all over moderately hot heat. Deglaze one more time with another splash of maderia. Adjust seasonings and serve.