1 batch roasted eggplant (about 1 lb), prepared separately

3 Tbsp golden raisins

3 Tbsp sherry vinegar

2 Tbsp capers

2 Tbsp extra-virgin olive oil

½ medium yellow onion, chopped

1 celery stalk, diced

1 red bell pepper, stemmed, seeded, and diced

½ tsp sea salt

1 Tbsp tomato paste

3 garlic cloves, grated

1 lb tomatoes (about 4 medium), cored and diced

½ tsp cane sugar

¼ cup fresh parsley, chopped

Freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Crostini, for serving

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Prepare eggplant: Roast eggplant separately until tender.
Soak raisins: In a small bowl, combine golden raisins, sherry vinegar, and capers. Let sit while cooking.
Sauté base: Heat olive oil in a large skillet over medium. Add onion and celery, cooking ~8 minutes until softened.
Add peppers: Stir in red bell pepper and salt; cook another ~8 minutes until tender.
Build sauce: Add tomato paste, garlic, diced tomatoes, and sugar. Cook ~8 minutes until tomatoes break down into a sauce.
Combine: Stir in roasted eggplant, raisin mixture (including vinegar and capers), and black pepper. Cook ~5 minutes to meld flavors.
Finish: Stir in parsley, adjust seasoning, and cool to room temperature. Refrigerate for best flavor.
Serve: Garnish with basil and serve with crostini or as a side dish.