![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yMpOm__qvx1ZG9MudJ-TL7jG-L0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/929393-45d03da5051e4b34b972cc532f0c0677.jpg)
Ingredients
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1 large eggplant, cut into 1/2 inch cubes
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¾ teaspoon kosher salt
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1 cup tomato-vegetable juice cocktail (such as V8®)
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¼ cup red wine vinegar
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½ cup red wine
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2 tablespoons brown sugar
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¼ cup chopped fresh parsley
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4 anchovy fillets, minced, or to taste
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1 (14.5 ounce) can diced tomatoes
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¼ cup raisins
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½ cup pitted black olives, chopped
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½ cup pitted green olives, chopped
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½ cup zucchini, diced
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½ cup yellow squash, diced
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2 celery stalks, diced
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½ red bell pepper, diced
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½ cup grated carrot
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3 tablespoons extra-virgin olive oil
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½ red onion, finely diced
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½ cup pine nuts
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¼ cup grated Parmesan cheese
Directions
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Toss the eggplant with the kosher salt and spread out onto 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.
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Whisk the tomato juice cocktail, vinegar, red wine, 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.
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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.
Nutrition Facts (per serving)
56 | Calories |
3g | Fat |
5g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 56 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 191mg | 8% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 2g | 3% |
Vitamin C 7mg | 8% |
Calcium 26mg | 2% |
Iron 1mg | 4% |
Potassium 153mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.