Slow Roasted White Fish with Caponata

Ingredients

• 1 medium globe eggplant (about 1 pound)
• 1 pint grape or cherry tomatoes
• 1 small yellow onion
• 2 medium stalks celery
• 2 cloves garlic
• 1/2 cup pitted Castelvetrano olives
• 1/4 cup drained capers
• 1/4 cup golden raisins
• 1/4 cup plus 1 tablespoon olive oil, divided
• 2 tablespoons red wine or sherry vinegar
• 2 teaspoons honey
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon red pepper flakes (optional)
• 4 (6-ounce) firm, skinless white fish fillets, such as cod or halibut
• 1/4 teaspoon freshly ground black pepper
• 10 to 12 sprigs fresh parsley

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