Preheat your oven to 400°F (200°C). Chop the eggplant into bite-sized cubes and toss them with olive oil. Spread on a baking sheet and roast for 20–30 minutes until tender and golden.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and celery, sautéing for 7–10 minutes until soft and translucent.

Stir in minced garlic and red pepper flakes. Cook for an additional minute until fragrant.

Add the roasted eggplant, crushed tomatoes, capers, olives, raisins, honey, and red wine vinegar to the skillet. Stir to combine, bring to a boil, then reduce to a simmer for 5 minutes.

Taste and season with salt and pepper. Just before serving, stir in fresh herbs.