The Test Kitchen

Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Name: Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 10 servings
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

10 servings

servings

5 minutes

active time

1 hour

total time

Start Cooking

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

Directions

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 gentle 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.

Nutrition

Serving Size

Serve 8 to 10

Calories

153 kcal

Total Fat

9 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

0 mg

Sodium

330 mg

Total Carbohydrate

17 g

Dietary Fiber

5 g

Total Sugars

9 g

Protein

5 g