Rosemarie’s Caponata – Gluten Free Dip

Delicious savory gluten-free dip that all will love.

1 ½ cups olive oil

3 large eggplants cut into 1” cubes

1 large onion coarsely chopped

4 garlic cloves, peeled and minced

1 cup thinly sliced celery hearts

2 tablespoons chopped celery leaves

1 can anchovy filets chopped (use the oil)

¾ cup pitted and chopped Sicilian green olives

½ cup capers drained and rinsed

1 (28) oz can plum tomatoes hand crushed

½ cup red wine vinegar

1 ½ Tbsp sugar

Fresh basil leaves chopped to taste (can substitute dried)

Hot pepper flakes to taste

1 tsp salt

½ tsp ground pepper (or to taste)


  1. In 12” skillet brown the eggplant on all sides in olive oil in batches (reserve ¼ cup olive oil).  Add extra oil as needed.  Drain eggplant on paper towels, set aside.
  2. Heat another ¼ to ½ cup olive oil on med-high heat and sauté the onion, garlic, celery, and celery leaves for 5 minutes stirring often. Stir in the anchovy filets (these will melt).
  3. Add remaining ingredients and the drained eggplant. Combine gently but thoroughly and simmer over low heat for 30 minutes, stirring occasionally.  Taste for seasonings.
  4. Transfer to a large bowl and let cool. Serve at room temperature or cold.
  5. Serve with gluten-free crackers and veggie sticks.


Tip:   I use Red Pack or Tuttorosso tomatoes.  Can substitute red wine vinegar with balsamic if you wish.  If you are on a low fat diet, you can substitute low sodium broth in place of some of the oil.


Nutritional Information:  147 calories, 1.4 gm protein, 5.4 gm carbohydrate, 13.9 gm fat, 0 mg cholesterol, 254 mg sodium, 1.7 gm fiber, 23 mg calcium, 1 mg iron.

**Allergy Tip:  Gluten-Free, Milk-Free, Egg-Free, Soy-Free, Nut-Free, Peanut-Free, Shellfish-Free.

To make Fish-Free, Vegetarian and Vegan omit the anchovies.

FODMAPs:  To make FODMAP friendly omit garlic, onions and celery.  Use garlic infused oil in place of the olive oil, use green onions in place of scallions, omit the celery.


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