Sicilian Eggplant Relish Caponata

Name: Sicilian Eggplant Relish Caponata
Ingredients: 3 lbs (1.5 kg) eggplant, trimmed and cut into 1-inch (2.5 cm) cubes; 2 tbsp (25 mL) salt; 1/3 cup (75 mL) olive oil; 4 stalks celery, trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched; 4 cloves garlic, minced; 2 medium onions, thinly sliced; 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped; ½ cup (125 mL) large green olives, pitted and roughly chopped; ½ cup (125 mL) black olives, pitted and roughly chopped; 3 tbsp (45 mL) capers (preferably salt-packed, rinsed); 2 tbsp (25 mL) pine nuts, lightly toasted; 2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry; 2 tbsp (25 mL) granulated sugar; ¼ cup (50 mL) balsamic vinegar; Salt and freshly ground black pepper; ½ cup (125 mL) roughly chopped mint; ½ cup (125 mL) roughly chopped basil; Large baking sheet