Place the cubes of eggplant in a large bowl or plate. Sprinkle liberally with kosher salt and place another bowl or plate on top to press it down. Let the eggplant drain for about an hour.

Rinse the salt off the eggplant and drain the liquid that has come out of the eggplant. Pat dry with paper towel just to absorb some of the water.

Heat the olive oil and add the onions, celery and pepper. Cook for a few minutes to soften, then add the tomato paste and let that cook out a few minutes. Add the eggplant, stirring occasionally.  (We are building layer upon layer of flavor...)

Let the eggplant cook down a little. Add the vinegar, chopped tomatoes and sugar. Simmer for 30 minutes. Stir occasionally. (get a glass of wine & check back in a half hour)

Add the rest of the ingredients, except the basil & parsley. Simmer another 10 minutes, check for seasoning and adjust if needed. (salt, pepper, vinegar, sugar, etc to suit your taste)

Turn off heat and stir in basil & parsley to combine. Cool down before putting away.