Summer calls for al fresco dining and this Sicilian inspired caponata recipe is perfect for that.
- No parsley? Use coriander or mint instead.
- No carrots? Try with parsnips, butternut squash or swede instead.
- No onion? Try with shallot instead.
- No red wine vinegar? Use apple cider vinegar instead.
- No bread? Serve alongside steamed rice instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
200 g Carrot
200 g Aubergine
1 Celery stick
100 g Green pepper
1 Can chopped tomatoes
1 tbsp Capers
10 Green olives (pitted)
2 tbsp Raisins
a pinch of Chilli flakes
2 tbsp red wine vinegar
2 tbsp Parsley (chopped)
Salt & pepper
Bread (for serving)
- Preheat the oven to 190 C/170c fan/5 gas mark. Cut the aubergine into 2 cm thick cubes and place in a colander. Season with salt and set aside to sweat out while you prepare the remaining ingredients. Then pat dry with a clean tea towel or kitchen paper.
- Scrub clean and cut the carrots into 1 cm thick cubes. Finely slice the onion, finely chop the celery and cut the pepper into small chunks.
- Add the pat dry aubergine and carrots to a large baking tray. Drizzle with two tablespoons of olive oil and toss to coat. Roast in the preheated oven for 25-30 minutes, or until lightly browned.
- Heat two tablespoons of olive into a frying pan. Add the onion, pepper and celery. Season with chilli flakes and a pinch of both salt and pepper. Cook for 5-10 minutes, tossing regularly until softened.
- Add the chopped tomatoes, olives, capers, raisins and vinegar. Stir to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes. If too dry, add a splash of water and keep cooking.
- Stir in the aubergine and carrots and cook for another 4-5 minutes in the sauce. Finish with fresh parsley and serve alongside crusty bread.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
Place the leftovers in a food processor with a splash of water and blend into a smooth pasta sauce. Toss in your cooked al dente pasta and serve with cheese of choice and fresh basil leaves. For more information on how to cook your pasta perfectly, see this guide.
Need Some More Summer Recipes?
Check out these recipes below for some more inspiration.
Vegan Lettuce Potato Salad with Cashew Dressing
Finely chopped lettuce and fresh herbs tossed in a creamy cashew dressing and tender cooked potatoes. The cashew dressing includes a mix of both cashew butter, tahini, dijon mustard, golden syrup, olive oil and apple cider vinegar for the perfect blend of flavour. And since there is no mayonnaise, this salad will sit out well at summer picnics and BBQs.
Baked Figs with Camembert
This fig recipe is so simple, yet so delicious. The figs are cut open, stuffed with cheese, drizzled with honey, topped with nuts or seeds of your choice and baked until the cheese starts to melt, and the figs are warm and juicy. They can be served on their own, with crusty bread or on a simple green salad.
Creamy and Crunchy Fennel Slaw
This slaw recipe requires minimal ingredients and effort. It's a great side dish, and you can add loads other fruit and veg (like cabbage, apple, pear or carrots), too.