Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

J. Kenji Lopez-Alt

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

Recipe Details

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


  1. 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.

  2. 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.

  3. 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.

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