Preheat oven to 425f and set the rack to middle level. Toss the cubed eggplant with olive oil, salt, and pepper. Spread the eggplant out onto parchment paper lined baking sheet(s), making sure to not overcrowd the pieces. Roast for 30-40 minutes or until fully cooked through and soft in the middle.

Toast the pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes being careful not to burn. Once toasted, set aside.

Heat a large pan to medium heat with extra virgin olive oil. Add the celery, red onion, and bell pepper and saute for 5-7 minutes or until softened.

Add the tomato paste and continue to cook for another 5 minutes, stirring frequently. If the paste starts to burn, add a few ounces of water to the pan. Next, add the hot red pepper flakes and cook for 30 seconds.

Add the green olives, capers, raisins, sugar, and red wine vinegar. Cook for 5 minutes allowing the vinegar and sugar to cook through and incorporate.

Add the roasted eggplant to the pan and gently mix it all together being careful to not crush the eggplant. Taste test the acidity and add more sugar or vinegar if required. Season with salt and pepper to taste.

When satisfied with the taste, turn off the heat and add the parsley and pignoli nuts. Mix well. Caponata can be eaten right away but it's better to refrigerate overnight so that the flavors meld together. Enjoy!