Preheat the oven to 350°F (175°C). Prick the eggplant several times with a fork and place on a baking sheet. Bake for 30-45 minutes, until the eggplant is completely soft and collapsing. Remove from the oven and slit the eggplant open on one side. Place in a colander, slit side down, to drain and cool completely.
While the eggplant is cooling, heat the olive oil in a large pot over medium heat. Add the celery and onion and sauté until translucent. Add the tomato purée, olives, capers and raisins. Cook over medium heat for about 10 minutes, stirring occasionally, until it is slightly thickened and the oil starts to separate from the tomato mixture.
When the eggplant has cooled, peel off the skin. Chop the eggplant crosswise into 2 inch (5-cm) pieces. Add to the tomato mixture and simmer for 10 minutes. Season with salt and pepper. Add the balsamic vinegar, parsley and basil and remove from the heat. Keeps for a week in the refrigerator.
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