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1.
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Prepare the eggplant by removing the bitterness by placing the cubes into a colander.
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Heavily salt and set over a large bowl or plate.
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Top with a plate weighted down with a large can (or several) and allow to drain for 1 hour.
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The bitter liquid will pool in the bowl or plate.
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Discard the bitter liquid and rinse the eggplant cubes, pat dry with paper towels.
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2.
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In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
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When the oil is hot, add one-third of the eggplant and cook until golden brown, about 78 minutes.
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Transfer the eggplant, using a slotted spoon, to a bowl.
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Repeat in batches of 1/3, adding additional 2 tablespoons of oil if necessary, until all the eggplant is cooked.
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3.
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Reduce heat to medium-low and add remaining oil and onions; cook until soft, about 1415 minutes.
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Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, about 56 minutes.
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Add vinegar, sugar, and tomato paste; cook until thickened, about 34 minutes.
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Add cooked eggplant, raisins, pine nuts, capers, olives, and adjust seasoning with salt and freshly ground black pepper to taste.
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Cook until hot.
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Transfer to a plate; let cool slightly.
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Top with basil and parsley.
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Serve at room temperature.
