Ingredient:

• 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