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Leek caponata

Leek caponata


This twist on the Sicilian classic, using leeks instead of aubergine, makes a brilliant veggie side, or simple starter with some crusty bread

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    711kj 171kcal
  • Fat
    Med 15%
  • Saturates
    Low 7%
  • Sugar
    Med 15%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 2 tbsp Co-op olive oil
  • 2 Co-op British leeks, trimmed and cut into 2cm chunks
  • 400g can Co-op chopped tomatoes
  • 40g Co-op pitted green olives
  • 1 tbsp raisins
  • 1 tbsp drained capers
  • 1 tbsp white wine vinegar
  • 1 tbsp Fairtrade caster sugar
  • 1 tbsp Co-op pine nuts, toasted
  • 2 tbsp roughly chopped flat leaf parsley


  1. Heat the oil in a deep frying pan over a medium heat and fry the leek for 5 mins, stirring occasionally
  2. Add 100ml water and cook for another 10 mins, until the water has evaporated and the leek is soft
  3. Add the chopped tomatoes and simmer for 15 mins
  4. Stir in the olives, raisins, capers, vinegar and sugar
  5. Season and simmer gently for another 5 mins. Serve scattered with the pine nuts and chopped parsley

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