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1. Toss eggplant and salt together in medium bowl. Line the entire surgace of a large microwave-safe plate with a double layer of coffee filters and lightly spray with veggie oil spray. Evenly spread eggplant over coffee filters. Microwave until shriveled, 8-15 minutes. Immediately transfer to paper towel lined plate.
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2. Meanwhile, whisk the veggie juice, vinegar, brown sugar, parsley, and anchovies together in a medium bowl. Stir in tomato, raisins, and olives.
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3. Heat 1 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the eggplant, stirring occassionally until the edges are browned, 4-8 minutes, adding 1 tsp more oil if pan appears dry. Transfer to bowl and set aside.
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4. Add the remaining oil to the now-empty skillet and heat until shimmering. Add celery, bell pepper, and onion; cook, stirring occassionally until softened, 6-8 minutes.
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5. Reduce the heat to medium-low; stir in the eggplant and V8 juice mixture. Bring to a simmer and cook until the vegetable juice is thickened and coats veggies, 4-7 minutes. Move to bowl to cool. Add 1 tsp vinegar to taste.
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6. Sprinkle with pinenuts and serve.
