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