Step 1: Combine the EVO,rosemary,thyme,black pepper,and crushed garlic cloves. (Let sit 24-48 hours before using) Lightly salt the diced eggplants and press in a female pan with a drip pan underneath(for approximately 30-40 min.) Blanch the green olives ( no salt in water) for 30 seconds Blanch the fine dice of celery for 30 seconds ( can use same water as olives just blanch the celery first) Shock and cool both in an Ice bath. Toast the Pine nuts slightly Heat oil in large saute pan, or heat deep fat fryer to 350 degrees (make sure Oil is Clean!) Fry the eggplants lightly, remove on to absorbent paper lined tray, sprinkle LIGHTLY with salt. Step 2: Tomato Sauce Saute onion until translucent (no color) saure the garlic separately lightly color then add to the onions. add the red wine and reduce by 3/4. Add the tomatoes, stir well, cook on a simmer 1 1/2 - 2 hours at the last 10 minutes add the Italian parsley and basil. puree all and pass . Step 3: Gastrique Combine the sugar and vinegar and stir together well reduce by half over medium heat Careful not to Burn! Step 4 : Assemble the Caponata mix the eggplant, celery , pine nuts , raisins , tomato sauce(to bind-not all if not necessary), olives and gastrique (syrup) in a large bowl. season with salt, black pepper and the herb oil to taste. Place in a serving dish, sprinkle with fresh shaved Parmesan cheese at the very last minute! This keep well if stored in a an air tight container in the fridge for up to one week.