1 large eggplant (1½ pounds), cut into ½-inch cubes

½ teaspoon salt

¾ cup V8 juice

¼ cup red wine vinegar, plus extra for seasoning

2 tablespoons brown sugar

¼ cup chopped fresh parsley

1 ½ teaspoons minced anchovy fillets (2 to 3 fillets)

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 (½ cup)

¼ cup pine nuts, toasted

1. Toss eggplant with salt in bowl. Line entire surface of

   large microwave-safe plate with double layer of coffee filters

   and lightly spray with vegetable oil spray. Spread eggplant

   in even layer on coffee filters. Microwave until eggplant is

   dry and shriveled to one-third of its original size, 8 to 15

   minutes (eggplant should not brown). Transfer eggplant

   immediately to paper towel—lined plate.

2. Meanwhile, whisk V8 juice, vinegar, sugar, parsley, and

   anchovies together in medium bowl. Stir in tomato, raisins,

   and olives.

3. Heat 1 tablespoon oil in 12-inch nonstick skillet over

   medium-high heat until shimmering. Add eggplant and

   cook, stirring occasionally, until edges are browned, 4 to 8

   minutes, adding 1 teaspoon more oil if pan appears dry;

   transfer to bowl.

4. Add remaining 2 teaspoons oil to now-empty skillet and

   heat over medium-high heat until shimmering. Add celery,

   bell pepper, and onion and cook, stirring occasionally, until

   softened and edges are spotty brown, 6 to 8 minutes.

5. Reduce heat to medium-low and stir in eggplant and V8

juice mixture. Bring to simmer and cook until V8 juice is

thickened and coats vegetables, 4 to 7 minutes. Transfer to

serving bowl and let cool to room temperature. (Caponata

can be refrigerated for up to 1 week; bring to room

temperature before serving.) Season with extra vinegar to

taste and sprinkle with pine nuts before serving.