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.
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.