Preheat the oven to 400°F (200°C). Toss 2 peeled and diced eggplants with 1 tablespoon olive oil and a pinch of kosher salt. Spread it out on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender. Set aside.

While the eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium diced sweet onion and 2 finely chopped celery stalks. Cook, stirring often, until they’re soft and slightly golden, about 8-10 minutes.

Add 3 cloves of minced garlic and 1 tablespoon of tomato paste. Stir it in and let it cook for about a minute. Then add 1 cup diced tomatoes and ⅓ cup roasted red peppers. Simmer for 5 minutes.

Stir in ¼ cup Castelvetrano olives, 2 tablespoons capers, 3 tablespoons golden raisins, 2 tablespoons granulated sugar, and 2 tablespoons balsamic vinegar. Add ¼ teaspoon of crushed red pepper flakes (optional). Simmer the whole mixture on low for 10-15 minutes, stirring occasionally.

Fold in the roasted eggplant. Gently stir to prevent mashing the eggplant. Taste and season with kosher salt and ground black pepper as needed.

Remove from the heat and stir in the chopped parsley. Let it rest for at least 15 minutes to allow the flavors to meld or serve it the next day for even more flavor.

Serve at room temperature or warm. It’s perfect on toasted bread, alongside grilled meats, or even spooned over pasta or rice.