Preheat the oven to 400°F (200°C). Sprinkle the eggplant cubes generously with salt and, if time permits, set them aside in a colander for 20–30 minutes to draw out excess moisture and bitterness. Once rested, gently pat the cubes dry with a paper towel.

Spread the eggplant pieces on a large baking sheet, drizzle with about 3 tablespoons of extra virgin olive oil, and toss to ensure even coating. Roast in the preheated oven for 25–30 minutes, turning halfway through, until golden and tender.

Meanwhile, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and celery. Season lightly with salt and black pepper, then sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Add the crushed tomatoes, capers, chopped olives, raisins, honey, bay leaf, and red pepper flakes to the skillet. Pour in the red wine vinegar and white wine, stirring well to combine. Reduce the heat to medium-low and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Fold in the roasted eggplant cubes and cook for an additional 2–3 minutes, letting them soak up the tangy-sweet sauce. Discard the bay leaf, then stir in the fresh parsley and mint just before serving for a burst of brightness.

Serve warm, at room temperature, or chilled as a flavorful side dish or antipasto.