Vegetables Barigoule
Servings
6 Servings
Ingredients
- ⅓ cup extra virgin olive oil + more for browning
- 1 large eggplant diced
- 1 large Spanish onion diced
- 2 leeks sliced and thoroughly rinsed
- 3 cups sliced mushrooms about 1 pound
- 3 medium carrots sliced
- 1 whole head of garlic sliced in half to expose the cloves
- 1 14-ounce can 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 ¼-inch thick
- Several fresh thyme sprigs or 1 teaspoon dried thyme
- Several fresh parsley stems
- 2 cups dry white wine
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped flat-leaf parsley fresh lemon slices
Instructions
- Heat a Dutch oven with evoo, over medium heat. Brown eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more evoo as needed and seasoning with salt and pepper, 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 oven at 350°F 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.