Print Options:

Barigoule of Autumn Vegetables

Yields6 ServingsPrep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

A twist on a French classic, this dish is perfect for fall veggies and will help usher in the colder weather without being too heavy.

Barigoule of Autumn Vegetables

  cup Colavita Extra Virgin Olive Oil plus more for browning
 1 large eggplant, diced
 1 large Spanish onion, diced
 2 leeks, sliced and thoroughly rinsed
 3 cups sliced mushrooms (about 1 lb)
 3 medium carrots, sliced
 1 whole head garlic, sliced in half horizontally to expose cloves
 14 oz Colavita Artichoke Hearts or bottoms, not marinated variety
 ¼ cup chopped, pitted Kalamata olives
 Large pinch of saffron threads
 1 large lemon, cut into wheels about 1/4 inch thick
 Several fresh parsley stems
 2 cups dry white wine
 Kosher salt
 Freshly ground black pepper
 Chopped parsley and fresh lemon slices to garnish

Heat a Dutch oven with EVOO over medium heat. Brown the eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more EVOO as needed. Season with salt and pepper and cook until vegetables are golden and caramelized.


Preheat oven to 350˚F.


Add vegetables and garlic back to the pan with artichokes, olives, saffron, lemon slices, thyme, parsley stems, and wine. Cover and braise in the oven for 1 hour until vegetables are tender. Strain out garlic and discard (all the flavor is left behind).


Serve barigoule with braising liquid and garnish with fresh parsley and additional lemon slices.

Nutrition Facts

Servings 6