Toast the pine nuts at 180C , fan #1 for 8-12 minutes, untill smelling nutty and looking Golden brown.
Thinly slice the parsley and mint and add to a bowl, along with the toasted pinenuts, cinnamon, raisings, capers, sugar, red wine- and balsamic vinegar. Set Aside.
Mix Eggplant with half the olive oil and Bell Pepper with a Quater of the olive oil and roast in the oven at 220C Fan #4 for 10-14 minutes, untill nice and golden in spots and completely softened.
In a large pot, add the last quater of oliveoil and onion, celery and garlic. Sautee on medium low for 3-4 minutes, auntill softened.
Add tomatoe paste and sautee for 2 more minutes. Add the bowl of remaining ingredients and mix. Add in Water slowly, untill you have a saucelike consistency that is not too lose.
Divide into containers and let cool for 2 hours, stirring regularly. Cover with some extra Olive oil and put into the refrigerator.