|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 non-stick cooking spray. Spread eggplant in even layer over coffee filters, preparing 2 batches if needed. Cover the plate with paper towel, then microwave on high power until eggplant is dry and shriveled to one-third of its size, about 10 minutes (eggplant should not brown). Remove eggplant from microwave and immediately transfer to paper towel-lined plate.|
|Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.|
|Heat 1 tablespoon oil in 12-inch non-stick 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 an empty bowl and reserve.|
|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.|
|Reduce heat to medium-low; stir in eggplant and vegetable juice. Simmer and cook until vegetable juice is thickened and coats vegetables, 4-7 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. Top with burrata (optional) and serve with crisped baguette.|
source: Cook's Illustrated
Recipe can be made vegan by excluding anchovies.