Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Name: Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
Total time: 45 min
Yield: 10
Ingredients: 1 small eggplant, cut into 1/2-inch dice (about 1 quart); Kosher salt; 6 tablespoons extra-virgin olive oil; 1 medium onion, finely diced (about 1 cup); 2 stalks celery, finely diced (about 1/2 cup); 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 (about 2 1/2 pounds) broccoli rabe, thick stems trimmed, cut into 3-inch lengths

Note: Sweet and sour eggplant relish can be made ahead and stored in a sealed container in the refrigerator for up to 1 week.

The Food Lab's Thanksgiving: Sicilian Style Sweet and Sour Broccoli Rabe

Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Active 45 mins

Total 45 mins

Serves 8 to 10 servings

1 small eggplant, cut into 1/2-inch dice (about 1 quart)
Kosher salt
6 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 cup)
2 stalks celery, finely diced (about 1/2 cup)
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 (about 2 1/2 pounds) broccoli rabe, thick stems trimmed, cut into 3-inch lengths

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.

This Recipe Appears In

The Food Lab's Thanksgiving: Sicilian Style Sweet and Sour Broccoli Rabe

Nutrition Facts (per serving)
153	Calories
9g	Fat
17g	Carbs
5g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	153
% Daily Value*
Total Fat 9g	11%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 330mg	14%
Total Carbohydrate 17g	6%
Dietary Fiber 5g	18%
Total Sugars 9g
Protein 5g
Vitamin C 28mg	139%
Calcium 141mg	11%
Iron 3mg	16%
Potassium 435mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)