Wash and trim the stem off the eggplant. Dice finely. Heat olive oil in a very large non-stick pan or dutch oven, over medium heat and fry the eggplant. Transfer to a large bowl.
Mince the onion, celery and carrot. Heat the remaining tablespoon of oil and cook the onion until translucent, about 7 minutes. Add the celery and carrot and cook a further 8-10 minutes until carrots are soft.
Add the tomato sauce and basil leaves and cook a further 10 minutes.
Return eggplant to the skillet, salt and pepper liberally. Add the almonds, capers, olives, raisins, honey and vinegar. Cook until vinegar has evaporated, then remove pan from heat.
Allow to cool to room temperature. Serve room temperature or chilled.
This also freezes well. Flavours and textures hold up very well. Store in serving size airtight containers up to 3 months. Defrost and serve!