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Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
  • Meal

    Thanksgiving

  • Cusine

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

Place eggplant on a large plate lined with a triple layer of paper towels or a clean kitchen towel. Season with salt. Top with another triple layer of paper towels or a clean kitchen towel. Top with another large plate. Microwave on high power until eggplant has lost most of its moisture and appears slightly shriveled, about 8 minutes. Meanwhile, heat olive oil in a medium saucepan over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until softened and translucent, about 8 minutes. Add eggplant and cook, stirring occasionally, until eggplant is starting to break down, about 5 minutes longer. Add tomato paste, capers, raisins, sugar, vinegar, and chopped tomatoes and stir to combine. Bring to a gently simmer and cook, stirring occasionally, until reduced into a thick, stew-like consistency, about 20 minutes. Season to taste with salt and pepper. Set aside. Bring a large pot of salted water to a boil. Add broccoli rabe and cook until tender, about 6 minutes. Drain in a colander and transfer to a large bowl. Add eggplant mixture and toss to combine. Season to taste with salt, pepper, and more vinegar or sugar as desired. Serve.