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Ingredients
  • 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes
  • ½ teaspoon fine salt, divided, to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, thinly sliced
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, pressed or minced
  • 1 can (14 ounces) crushed fire-roasted tomatoes
  • ¼ cup pitted green olives (ideally Castelvetrano), roughly chopped
  • ¼ cup raisins, red or golden
  • 3 tablespoons red wine vinegar or white wine vinegar, to taste
  • 2 tablespoons capers, drained
  • 1 tablespoon honey or sugar, to taste
  • ¼ teaspoon red pepper flakes, to taste
  • 1 bay leaf
  • ¼ cup chopped fresh mint, flat-leaf parsley and/or basil
  • Homemade Crostini, optional, for serving
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