Linda's Summertime Eggplant Salsa

Name: Linda's Summertime Eggplant Salsa
Total time: 180
Yield: 32
Ingredients: 1 large eggplant, cut into 1/2 inch cubes; ¾ teaspoon kosher salt; 1 cup tomato-vegetable juice cocktail (such as V8®); ¼ cup red wine vinegar; ½ cup red wine; 2 tablespoons brown sugar; ¼ cup chopped fresh parsley; 4 anchovy fillets, minced, or to taste; 1 (14.5 ounce) can diced tomatoes; ¼ cup raisins; ½ cup pitted black olives, chopped; ½ cup pitted green olives, chopped; ½ cup zucchini, diced; ½ cup yellow squash, diced; 2 celery stalks, diced; ½ red bell pepper, diced; ½ cup grated carrot; 3 tablespoons extra-virgin olive oil; ½ red onion, finely diced; ½ cup pine nuts; ¼ cup grated Parmesan cheese

Recipe by Linda Glenn from allrecipes.com

Appetizer,Snack 3 Hr.

Ingredients

32 servings

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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
•

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
•

¼ cup grated Parmesan cheese

Instructions

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.
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.
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.