Preheat the oven to 425°F.
Place the diced eggplant in a large roasting pan and spray with olive oil. Toss the eggplant so it is coated with the olive oil,
Place the roasting pan in the oven and roast the eggplant for a total of 25-30 minutes. Stir the eggplant every 10 minutes to prevent sticking.
When the eggplant is browned and soft, place the eggplant in a bowl and set aside.
Meanwhile, place a medium-large pot or large high-sided skilled over medium heat. Add the olive oil, onions, and celery, and saute until the onions and celery are lightly browned – about 10 minutes.
Add the garlic and continue sauteeing for a minute or two.
Add the tomato paste, water, and salt and stir, then simmer until the mixture is reduced by half.
Add the tomatoes (and more water 1/4 cup at a time if needed) and stir, then simmer for about 10 minutes.
Add the olives, capers, raisins, and balsamic vinegar and stir, adding water if needed. Simmer until the mixture is very thick. Stir frequently so that the bottom doesn’t burn.
Once the mixture is thickened, turn off the heat.
Add the cooked eggplant, basil, parsley, and pine nuts and stir until well combined.
Chill. May be served hot, immediately, if desired, but the best flavors will come after the mixture has had time to blend its flavors: ideally overnight.