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Leek and Potato Caponata

Course Appetizer
Cuisine European
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Fiona Maclean


  • 2-3 Leeks trimmed cleaned and cut into 1cm rounds
  • 1 Onion finely chopped
  • 6 New Potatoes sliced and par boiled
  • 3 sticks Celery cleaned and cut into 1cm pieces
  • 1 tablespoon Capers
  • 1 tablespoon Sultanas
  • 3-4 tablespoons Red wine vinegar
  • 3 tablespoons Olive oil
  • 1 tablespoon Pine Nuts toasted
  • 1 tablespoon Caster Sugar
  • 1 tin Chopped Tomatoes (400g)


  1. Cook the onion gently in 1 tablespoon of olive oil for 8-10 minutes till very soft. Meanwhile, in a second pan, stew the leeks for 15-20 minutes, adding the potatoes for the last 5 minutes
  2. Add celery, capers, sultanas, tomato, wine vinegar and sugar to the onion and cook for a further 15 minutes till reduced to about 50%
  3. Check the seasoning of the tomato sauce and add salt and pepper as necessary
  4. Pour the sauce over the leek and potato mixture and stir through.
  5. Cover and leave to blend at room temperature for at least 30 minutes or till cool.
  6. Store in the fridge.
  7. Warm through to serve hot, or use cold garnished with toasted pine nuts