In the same skillet, heat 2 Tablespoons olive oil and add the eggplant and cook, stirring often until lightly browned. Add the celery mixture along with the tomatoes, tomato paste, olives, capers, raisins, red wine vinegar, salt and pepper. Bring to boil, reduce heat and simmer about 15 minutes, until thickened. Remove from heat, adjust the seasoning, add the pine nut and parsley