Sicilian-Style Broccoli Rabe with Eggplant & Capers

10
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Found @ seriouseatsdotcom & entered here for play in Culinary Quest #3, this recipe is full of the flavors of the Mediterranean Greek Isles that Siggi & I enjoy. I admit I had to do a bit of research on broccoli rabe. If you're as clueless as I was, my best advice is to google it for a visual. Then if you're unable to find it, feel free to use broccoli florets in roughly the same amt. This recipe was described as a "sweet & sour eggplant relish served on a sml plate unto itself at the start of & during the meal." For that reason, I have entered it as both a condiment & a side-dish. ENJOY!"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (227.1 g)
  • Calories 156.6
  • Total Fat - 8.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 119.1 mg
  • Total Carbohydrate - 18.7 g
  • Dietary Fiber - 5.4 g
  • Sugars - 10 g
  • Protein - 4.3 g
  • Calcium - 69.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 106.2 mg
  • Thiamin - 0.1 mg

Step 1

Place eggplant on a lrg plate lined w/a triple layer of paper towels or a clean kitchen towel. Season w/salt. Top w/another triple layer of paper towels or a clean kitchen towel. Top w/another lrg plate. Microwave on high power until eggplant has lost most of its moisture & appears slightly shriveled, about 8 min.

Step 2

Meanwhile, heat olive oil in a med saucepan over med-high heat until shimmering. Add onion & celery and cook (stirring frequently) until softened & translucent (about 8 min). Add eggplant & cook (stirring occ until eggplant starts to break down (about 5 min longer). Add tomato paste, capers, raisins, sugar, vinegar plus chopped tomatoes & stir to combine. Bring to a gentle simmer & cook (stirring occ) until reduced into a thick, stew-like consistency (about 20 min). Season to taste w/salt & pepper. Set aside.

Step 3

Bring a lrg pot of salted water to a boil. Add broccoli rabe & cook until tender (about 6 min). Drain in a colander & transfer to a lrg bowl. Add eggplant mixture & toss gently to combine. Season to taste w/salt, pepper & more vinegar or sugar as desired. Serve.

NOTE: Can be made ahead & stored in a sealed container in the fridge for up to 1 wk.


Tips & Variations


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Related

Daily Inspiration

Delicious! We really love eggplant and with the addition of the golden raisins, capers and tomatoes -- it is so good. I purchased broccolini (instead of broccoli rabe by accident) and it was a nice addition to the dish. Will definitely make this dish again soon. : )

(10 Nov 2016)