Start by dicing all the vegetables: eggplants, tomato, red bell pepper, onion, garlic, and celery.

Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant and fry for 6-8 minutes, or until soft and golden brown. Add onions, garlic, and red bell pepper, and cook for another 3-5 minutes. Season with salt.

Add the diced celery, tomatoes, olives and capers and sautée for another 5 minutes. When the celery is translucent and the tomatoes soft, add the red wine vinegar, maple syrup, and thyme. Let simmer for a few minutes, or until the vinegar has evaporated.

Remove from heat, stir in the pine nuts, basil, and mint. Taste and adjust seasonings if needed. Transfer to a large serving bowl, let cool and refrigerate at least 3 hours.

Serve cold as an entrée with the yogurt sauce, a drizzle of olive oil and some garlic-rubbed toasted bread, or as a side with quinoa or rice. Store leftovers in the fridge for up to 5 days.

Combine all the ingredients in a small bowl. Taste and adjust seasonings if needed.