Barigoule of Autumn Vegetables

⅓ 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.

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Barigoule of Autumn Vegetables