posted by admin on Oct 10

• 2 large eggplants cut into cubes
• 1 ½ teaspoons salt
• 2 cups V8 juice
• ½ cup red wine vinegar
• 1 cup red wine
• 4 tablespoons brown sugar
• ½ cup chopped parsley
• 8 anchovy fillets, chopped
• 2 14.5 ounce cans of diced tomatoes
• ½ cup raisins
• 1 cup pitted black olives, diced
• 1 cup pitted green olives, diced
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 4 celery stalks, diced
• 1 cup red bell peppers, diced
• 1 cup grated carrots
• 6 tablespoons extra virgin olive oil
• 1 cup pine nuts
• ½ cup grated parmesan cheese

Mixin It Up

Toss the eggplant in the salt so it gets an even coating, then spread them out on a microwave safe platter. Cook on the high setting until the eggplant has dried and shriveled to about a third of its original size. This should take about fifteen minutes, but do it in increments to make sure. Move the eggplant onto a paper towel on another plate and set it aside.
Whisk the V8, vinegar, red wine, brown sugar, parsley and the anchovies all together in a large bowl, then stir in the tomatoes, raisins, olives, zucchini, squash, bell pepper and carrot. Set this container aside.
Put a tablespoon of olive oil in a large skillet and put it over a medium to high heat. Put the eggplant in and cook stirring it occasionally. Cook until the edges have browned, then add the last two tablespoons of olive oil and the celery and onion, cook until the onion has softened, then stir in the vegetable mixture and simmer. Simmer uncovered until the liquid thickens and begins to coat the vegetables. Scrape the mixture into a bowl and mix in the pine nuts. Refrigerate the mixture until it hits a room temperature, then sprinkle the parmesan cheese on top and serve.