Cut eggplant into 1-inch cubes (or ½-inch or 13 mm for use as a dip). Sprinkle lightly with salt and set aside for ½ hour. Rinse under running water and pat dry.
In a large skillet, sauté eggplant in half of the olive oil over medium-low heat. Remove to a bowl. Add remaining oil to the skillet. Sauté onion in skillet for about 10 minutes, again on medium-low heat. Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.
Add vinegar, seasonings, honey, chopped walnuts or pine nuts, and eggplant. Cover and simmer an additional 3 to 8 minutes stirring as needed to prevent sticking. Mix in olives and capers.
Spoon into a bowl and cover. Chill well before serving.
Note: This recipe can be blended to use as a smooth dip. After cooking, blend all the vegetables except the olives and capers until smooth. Place in a serving bowl and add the olives and capers. Serve with crackers, crostini, or sliced baguettes.
The finished recipe can also be served hot over pasta or rice.