Preheat oven to 425º and line a large baking sheet with parchment paper.
In a bowl, add eggplant cubes and drizzle on oil; toss to coat. Generously season with ground sea salt.
Spread the cubes on the prepared baking sheet and roast for 30 minutes, flipping them and rotating the pan halfway through cooking. Remove from the heat to cool off.
In a Dutch oven over medium heat, add 2 tbsp. oil and when hot, add onion and celery; season with salt. Cook for 8 minutes or until softened.
Add peppers and season with freshly ground black pepper; stir and cook until tender, about 5 minutes. Add garlic and sauté for 30 seconds.
Add tomato paste and stir to coat before adding tomatoes, olives, wine, balsamic vinegar, capers, red pepper flakes, raw sugar, and bay leaf. Stir to combine, bring to a simmer, reduce heat to medium-low and cook gently for 10 to 12 minutes.
Stir in roasted eggplant cubes and cook for an additional 5 minutes.
Remove and discard bay leaf. Add parsley, oregano, and basil; taste and adjust seasoning if needed. Transfer to a serving bowl, garnish with basil leaves and serve immediately.