Caponata

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 4 tablespoons extra virgin olive oil, divided
• 1 teaspoon sea salt, divided, to taste
• 1 red bell pepper, seeded and chopped
• 1 medium yellow onion, chopped
• Black pepper, to taste
• 4 garlic cloves, pressed or minced
• 1 tablespoon tomato paste
• One 14-ounce can diced tomatoes
• 12 to 15 green olives, pitted and chopped
• ¼ cup raisins
• 3 tablespoons red wine vinegar
• 2 tablespoons capers, with their juices
• 1 tablespoon honey
• ¼ teaspoon red pepper flakes, or to taste
• ¼ cup chopped fresh parsley
• ¼ cup basil leaves
• ¼ cup toasted pine nuts, optional
• Crusty bread