Sicilian-Style Broccoli Rabe with Eggplant and Capers

Ingredients

• 1 small eggplant, cut into 1/2-inch dice
• Kosher salt
• 6 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 2 tablespoons tomato paste
• 3 tablespoons capers, rinsed, drained, and roughly chopped
• 1/4 cup golden raisins
• 2 tablespoons sugar
• 3 tablespoons red wine or balsamic vinegar
• 1 cup canned whole peeled tomatoes with their juice, chopped into 1/4-inch pieces
• Freshly ground black pepper
• 3 bunches broccoli rabe, thick stems trimmed, cut into 3-inch lengths

Directions

1. Set the eggplant on a large plate cushioned with a triple thickness of paper towels, or use a clean kitchen towel instead. Sprinkle it with salt, cover it with another triple thickness of paper towels or another clean towel, and weigh it down with another large plate. Microwave it on high until the eggplant has given up most of its liquid and looks a bit collapsed, about 8 minutes.
2. While that’s happening, warm the olive oil in a medium saucepan over medium-high heat until it glints. Stir in the onion and celery, and cook them, stirring often, until they turn soft and translucent, about 8 minutes. Add the eggplant and keep cooking, stirring now and then, until it begins to slump and break apart, about 5 minutes longer. Stir in the tomato paste, capers, raisins, sugar, vinegar, and chopped tomatoes. Let the mixture come to a gentle simmer, then cook it, stirring occasionally, until it has reduced into a thick, stew-like sauce, about 20 minutes. Add salt and pepper to taste, then take it off to the side.
3. Bring a large pot of salted water to a boil. Drop in the broccoli rabe and cook until it is tender, about 6 minutes. Drain it in a colander, then move it to a large bowl. Add the eggplant mixture and toss everything together. Taste, then adjust with salt, pepper, and more vinegar or sugar if you’d like. Serve.