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Roast the eggplant according to this recipe.
In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.
Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
When ready to serve, garnish the caponata with fresh basil. Serve with crostini.