1. Preheat your oven to 400°F (200°C).
2. Place the diced eggplant in a colander and sprinkle with salt. Allow it to sit for about 15 minutes to draw out excess moisture and bitterness.
3. Rinse the eggplant under cold water to remove the salt, then pat dry thoroughly with a clean kitchen towel or paper towels.

1. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 4 minutes.
2. Add the diced bell pepper, celery, and tomatoes to the skillet. Cook for an additional 5 minutes, stirring occasionally to combine the flavors.
3. Stir in the eggplant cubes and cook for 10 minutes, allowing the eggplant to soften and the flavors to meld.

1. Drizzle the remaining tablespoon of olive oil and the red wine vinegar over the vegetable mix, stirring well to ensure even distribution.
2. Add the capers, oregano, and a pinch of salt and pepper. Stir to combine.
3. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the vegetables are tender and caramelized.
4. While the caponata is baking, toast the pine nuts in a dry skillet over medium-low heat until golden, about 3-4 minutes. Be sure to stir frequently to prevent burning.
5. Once the caponata is done, remove it from the oven and let it cool slightly. Stir in the honey for a hint of sweetness.
6. Just before serving, fold in the fresh basil leaves and sprinkle the toasted pine nuts on top for a delightful crunch.
7. Serve warm or at room temperature, accompanied by whole-grain crostini or as a standalone appetizer.
8. Enjoy this flavorful, healthy Italian appetizer with friends and family!