All the flavors of caponata in a tasty sauce that is both sweet and sour.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 NOT ANOTHER COOKING SHOW | 2022-04-27 16:00:28 |  440,644 Views |
This eggplant pasta is one of Italy's most legendary pastas
Serious Mealtimes / J. Kenji López-Alt
I don’t think they really do broccoli rabe this way in Sicily but I recently returned from a week of gorging myself on everything I could find on that beautiful olive-oil-soaked island and I can tell you that the flavors that go into this dish—the sweet-tartness of vinegar and sugar the butteriness of pine nuts and olive oil—are about as Sicilian as it gets. And “Sicilian-style sweet-tart broccoli rabe” just sounds sexier than “non-Sicilian broccoli rabe with Sicilian flavors” right?
The base of the dish is a basic caponata the Sicilian relish of eggplant cooked in olive oil seasoned with capers celery onions vinegar and sugar. You see it most often in the US as a dip while in Sicily it is a small plate on its own served at the beginning and throughout the meal.
