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
Ingredients: 1 small eggplant, cut into 1/2-inch dice (about 1 quart); Kosher salt; 6 tbsp extra-virgin olive oil; 1 medium onion, finely diced (about 1 cup); 2 stalk celery, finely diced (about 1/2 cup); 2 tbsp tomato paste; 3 tbsp capers, rinsed, drained, and roughly chopped; 1/4 cup golden raisins; 2 tbsp sugar; 3 tbsp 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 bunch (about 2 1/2 pounds) broccoli rabe, thick stems trimmed, cut into 3-inch lengths

By J. Kenji López-Alt · Serious EatsPublic

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A simplified versino of caponata—the classic sweet and sour Sicilian eggplant relish—tossed with bitter broccoli rabe. This is about as flavorful as side dishes get.

Prep: 5 min
Cook: 55 min
Total: 60 min
Servings: 10

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This recipe was taken from Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe · by J. Kenji López-Alt. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

1small eggplant, cut into 1/2-inch dice (about 1 quart)
—Kosher salt
6 tbspextra-virgin olive oil
1medium onion, finely diced (about 1 cup)
2 stalkcelery, finely diced (about 1/2 cup)
2 tbsptomato paste
3 tbspcapers, rinsed, drained, and roughly chopped
0.25 cupgolden raisins
2 tbspsugar
3 tbspred wine or balsamic vinegar
1 cupcanned whole peeled tomatoes with their juice, chopped into 1/4-inch pieces
—Freshly ground black pepper
3 bunch(about 2 1/2 pounds) broccoli rabe, thick stems trimmed, cut into 3-inch lengths

Steps

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 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.
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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Per portion

Calories: ~86.7 kcal
Protein: ~0.1 g
Fat: ~8.1 g
Carbs: ~3.9 g
Fiber: ~0.3 g
Sodium: ~2.8 mg

4 ingredients still need USDA food links. Kosher salt, celery, finely diced (about 1/2 cup), capers, rinsed, drained, and roughly chopped, golden raisins, Freshly ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

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