Created by TwisSis on June 30, 2016
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.