Season the eggplant cubes with salt. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned, flipping twice. 

In a small bowl, combine the raisins, vinegar, and capers. Set aside for the raisins to soften. 

Heat 2 tablespoons of olive oil in a medium dutch oven or pan over medium heat. Add the onion and celery and cook for 8 minutes stirring often, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes, stirring often. 

Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.

Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.

Allow the caponata to cool to room temperature. Can be stored in fridge for 2-3 days. 

When ready to serve, garnish the caponata with fresh basil. Serve on crostini and drizzle with additional olive oil if desired.