Dice the eggplants into medium/small pieces.

In a large skillet, toast the almonds over medium heat until golden.

Remove the almonds from the skillet and set them aside.

In the same skillet, heat 2 tablespoons of olive oil. Add the eggplants and fry them (medium/low heat) until well cooked. This should take you 20-30 minutes, depending on how big the pieces are.

Meanwhile, peel and finely chop the carrots, onion and celery.

Remove the eggplants, add 2 more tablespoons of olive oil and brown the onion. Add the carrots and celery and sauté them until tender - not squashy, about 6-8 minutes.

Add the tomato puree and the basil leaves. Mix and, if it looks too dry, add water. Cook 8-10 minutes.

Return the eggplants to the skillet, add the capers, olives, raisins, the toasted almonds, honey, vinegar and a pinch of salt and pepper.

Mix and cook until the pungent smell of vinegar has vanished.