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All the flavors of caponata in a flavorful sauce that is tart, sweet, and rich all at once.
By
J. Kenji López-Alt
:max_bytes(150000):strip_icc()/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg "Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe (1)")
Updated October 01, 2023
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121116-broccoli-rabe-1-440d27d81029406e8087227a4c9ca064.jpg "Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe (2)")
Why It Works
- Vinegar, sugar, pinenuts, and olive oil create a dish that is balanced but very flavorful.
- Instead of the typical caponata that's used as a dip, here it's thinned out as a sauce for broccoli rabe.
I don'tthinkthey really eat broccoli rabe like this in Sicily, but having recently returned from a week of gorging myself on everything I could find on that pretty and olive-oil soaked island, I can tell you that theflavorsrepresented in this dish—the sweet and sour of vinegar and sugar, the butteriness of pinenuts and olive oil—is about as Sicilian as it gets. Plus, "Sicilian Style Sweet and Sour Broccoli Rabe" just sounds sexier than "Not-Sicilian Broccoli Rabe with Sicilian-ish Flavors," doesn't it?
The root of the dish is a basic caponata, the Sicilian relish of eggplants cooked down in olive oil, flavored with capers, celery, onions, vinegar, and sugar. You'll see it most often in the U.S. as a dip, whereas in Sicily, it's a small plate unto itself served at the beginning and throughout the meal.
Here, I'm instead changing up the ratios a bit, thinning it out a little, and using it as a sauce for broccoli rabe. The bitterness of broccoli rabe adds yet another dimension to the already flavor-packed sauce.
The best part is how easy it is to put together.Once you have your sauce made and your broccoli rabe blanched, they can sit in the fridge for a day or two. All you have to do to serve is toss them together, and you're good to go.
November 2012
Recipe Details
Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe
Prep5 mins
Cook45 mins
Active45 mins
Total50 mins
Serves8to 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 orbalsamic 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.
Notes
Sweet and sour eggplant relish can be made ahead and stored in a sealed container in the refrigerator for up to 1 week.
- Italian
- Dairy-free Sides
- Vegan Sides
- Vegetarian Sides
- Stovetop Vegetables
| Nutrition Facts (per serving) | |
|---|---|
| 153 | Calories |
| 9g | Fat |
| 17g | Carbs |
| 5g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 8to 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.)
