Carrot Caponata

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

Servings: 4


200 g Carrot

200 g Aubergine

1 Celery stick

1 Onion

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
carrot caponata in a white bowl with crusty bread served on the side

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.

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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.

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