Sicilian Caponata | Louisiana Kitchen & Culture

Ingredients

• 1½ pounds eggplant, cut into ½-inch pieces
• ½ teaspoon salt
• ¾ cup V8 juice
• ¼ cup red wine vinegar, plus extra for seasoning
• 2 tablespoons packed brown sugar
• ¼ cup chopped fresh parsley
• 3 anchovy fillets, rinsed and minced
• 1 large tomato, cored, seeded, and chopped
• ¼ cup raisins
• 2 tablespoons minced black olives
• 2 tablespoons extra-virgin olive oil
• 1 celery rib, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 small onion, chopped fine
• 1/4 cup pine nuts, toasted