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Sicilian-Style Broccoli Rabe with Eggplant & Capers

Here's how you make Sicilian-Style Broccoli Rabe with Eggplant & Capers
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  • Servings: 10
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 small (1 1/4 pound) eggplant (cut into 1/2-in dice, about 1 quart)
  • Kosher salt
  • 6 tablespoons olive oil (extra virgin)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 1/2 cup)
  • 2 tablespoons tomato paste
  • 3 tablespoons capers (rinsed, drained & rough chopped)
  • 1/4 cup raisins (golden, plumped)
  • 2 tablespoons granulated sugar
  • 3 tablespoons red wine (or balsamic vinegar)
  • 1 cup tomatoes, chopped (canned whole peeled tomatoes, w/their juice & chopped in 1/4-in pieces)
  • Freshly ground black pepper
  • 2 1/2 pounds broccoli rabe (thick stems trimmed & cut in 3-in lengths)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • No special items are required

We hope you enjoy this recipe!

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