SICILIAN EGGPLANT RELISH (CAPONATA)

Adapted from Cook’s Illustrated J/A 2008

1 Globe Eggplant, cut into 1/2-inch cubes
3/4 tsp. kosher salt
3/4 cup V8 vegetable juice
1/4 cup red wine vinegar
2 Tbls. light brown sugar
1/4 cup minced fresh parsley
2 – 3 anchovy filets, minced
1 cup ripe Tomatoes cut into 1/2-inch dice
1/4 cup raisins
2 Tbls. minced black olives
2 Tbls. olive oil
1/2 cup diced celery
1/2 cup diced Sweet Pepper
1/2 cup finely diced onion
1/4 cup pine nuts, toasted

Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with non-stick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is shriveled to one-third of its size, but is not browned (about 8 to 15 min.). Remove eggplant and transfer to a towel-lined plate. Meanwhile, whisk together in a medium bowl, vegetable juice, vinegar, brown sugar, parsley and anchovies. Stir in tomatoes, raisins and olives. Heat 1 Tbls. oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding a bit more oil if pan appears dry. Transfer to a bowl. Add remaining oil to now empty skillet and heat until shimmering. Add celery and sweet pepper; cook stirring occasionally, until softened, 2 to 4 minutes. Add onions; cook until vegetables are browned, about 4 minutes longer. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer, cooking until juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to a serving bowl and cool to room temperature. Taste and correct seasoning with up to 1 tsp. additional vinegar. Sprinkle with pine nuts before serving over slices of toasted baguette or alongside grilled meat or fish.