linda's summertime eggplant salsa

Ingredients

• Servings: 8
• 1 large eggplant, cut into 1/2 inch cubes
• 3/4 teaspoon kosher salt
• 1 cup tomato-vegetable juice cocktail (such as v8®)
• 1/4 cup red vinegar
• 1/2 cup red
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh parsley
• 4 anchovy fillets, minced, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup raisins
• 1/2 cup pitted black olives, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 2 celery stalks, diced
• 1/2 red bell pepper, diced
• 1/2 cup grated carrot
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely diced
• 1/2 cup pine nuts
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs


• toss the eggplant with the kosher salt and spread out a microwave-safe plate. cook in the microwave on high until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. transfer to a paper towel-lined plate and set aside.
• whisk the tomato juice cocktail, vinegar, red , brown sugar, parsley, and anchovies together in a large bowl. stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. add the remaining 2 tablespoons of olive oil along with the celery and onion. cook and stir until the onion has softened, about 4 minutes more. stir in the vegetable mixture and bring to a simmer. reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. scrape into a bowl and stir in the pine nuts. refrigerate to room temperature. sprinkle with the parmesan cheese and serve.