Linda's Summertime Eggplant Salsa

Recipe View 15 mins Prepare the Eggplant: Toss the eggplant with kosher salt and spread in a single layer on a microwave-safe plate. Microwave on high until shrunken to about 1/3 of its original size and slightly dry, about 15 minutes. Transfer to a paper towel-lined plate to cool and drain any excess moisture.

Recipe View 2 mins Combine Wet Ingredients: In a large bowl, whisk together the tomato juice cocktail, red wine vinegar, red wine, brown sugar, parsley, and minced anchovies.

Recipe View 5 mins Add Vegetables: Stir in the diced tomatoes (with their juice), raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and grated carrot. Set this vibrant mixture aside to allow the flavors to meld.

Recipe View 6 mins Sauté Eggplant: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared eggplant and cook, stirring occasionally, until lightly browned, about 4-8 minutes.

Recipe View 4 mins Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the skillet, followed by the diced red onion. Cook, stirring frequently, until the onion is softened and translucent, about 4 minutes.

Recipe View 6 mins Combine and Simmer: Stir the vegetable mixture into the skillet with the eggplant and onion. Bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered, allowing the liquid to thicken and coat the vegetables, about 4-7 minutes. Stir occasionally to prevent sticking.

Recipe View 2 mins Finish and Chill: Scrape the salsa into a serving bowl and stir in the toasted pine nuts. Allow the salsa to cool to room temperature, then cover and refrigerate until chilled.