Ingredients

• 1 large eggplant, cut into 1/2 inch cubes
• 3/4 teaspoon kosher salt
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• 1 cup tomato-vegetable juice cocktail (such as V8®)
• 1/4 cup red wine vinegar
• 1/2 cup red wine
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh parsley
• 4 anchovy fillets, minced, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup raisins
• 1/2 cup pitted black olives, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 2 celery stalks, diced
• 1/2 red bell pepper, diced
• 1/2 cup grated carrot
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• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely diced
• 1/2 cup pine nuts
• 1/4 cup grated Parmesan cheese