Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Scaled for 10 portions · 3 steps

1small eggplant, cut into 1/2-inch dice (about 1 quart)—Kosher salt6 tbspextra-virgin olive oil1medium onion, finely diced (about 1 cup)2 stalkcelery, finely diced (about 1/2 cup)2 tbsptomato paste3 tbspcapers, rinsed, drained, and roughly chopped0.25 cupgolden raisins2 tbspsugar3 tbspred wine or balsamic vinegar1 cupcanned whole peeled tomatoes with their juice, chopped into 1/4-inch pieces—Freshly ground black pepper3 bunch(about 2 1/2 pounds) broccoli rabe, thick stems trimmed, cut into 3-inch lengths

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