Ingredients

1 large eggplant cut into 1/2 inch cubes

3/4 tsp kosher salt

3/4 cup V8 juice

1/4 cup red wine vinegar

2 tbsp brown sugar

1/4 cup chopped fresh parsley

1 1/2 teaspoons minced anchovy fillets

8 oz. ripe tomato, cored, seeded, and chopped medium

1/4 cup raisins

2 tbsp minced black olives

2 tbsp evoo

1 celery rib, chopped fine

1 red bell pepper, stemmed, seeded, and chopped fine

1 small onion, minced

1/4 cup pinenuts, toasted

Preparation

  1. Toss eggplant and salt together in medium bowl. Line the entire surgace of a large microwave-safe plate with a double layer of coffee filters and lightly spray with veggie oil spray. Evenly spread eggplant over coffee filters. Microwave until shriveled, 8-15 minutes. Immediately transfer to paper towel lined plate.
  2. Meanwhile, whisk the veggie juice, vinegar, brown sugar, parsley, and anchovies together in a medium bowl. Stir in tomato, raisins, and olives.
  3. Heat 1 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the eggplant, stirring occassionally until the edges are browned, 4-8 minutes, adding 1 tsp more oil if pan appears dry. Transfer to bowl and set aside.
  4. Add the remaining oil to the now-empty skillet and heat until shimmering. Add celery, bell pepper, and onion; cook, stirring occassionally until softened, 6-8 minutes.
  5. Reduce the heat to medium-low; stir in the eggplant and V8 juice mixture. Bring to a simmer and cook until the vegetable juice is thickened and coats veggies, 4-7 minutes. Move to bowl to cool. Add 1 tsp vinegar to taste.
  6. Sprinkle with pinenuts and serve.