1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.

2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, 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 oil if pan appears dry. Transfer to bowl and set aside.

4. Add remaining 2 teaspoons oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.

5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 teaspoon additional vinegar. Sprinkle with pine nuts before serving.

Makes 3 cups