Sicilian Eggplant Relish (Caponata) | America's Test Kitchen

Ingredients

• 1 eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)
• 3/4 teaspoon kosher salt
• 3/4 cup vegetable juice , preferably V8 (see note)
• 1/4 cup red wine vinegar , plus extra for seasoning (see note)
• 2 tablespoons light brown sugar
• 1/4 cup minced fresh parsley leaves
• 1 1/2 teaspoons minced anchovy fillets (2 to 3 fillets)
• 8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)
• 1/4 cup raisins
• 2 tablespoons minced black olives
• 2 tablespoons extra-virgin olive oil
• 1 celery rib , cut into 1/4-inch dice (about 1/2 cup)
• 1 red bell pepper , seeded and cut into 1/4-inch dice (about 1/2 cup)
• 1 onion , diced fine (about 1/2 cup)
• 1/4 cup pine nuts , toasted