Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper. Dice the aubergine and courgette into small cubes and season with a pinch of sea salt. Roast the vegetables for 10-15 minutes until golden brown.
Meanwhile, make the caponata sauce as follows: peel and dice the onion. Dice the celery into cubes the same size as the onion. Remove the rosemary leaves from the stems and finely chop them. Sauté the onion, celery and rosemary in the olive oil for 5 minutes over medium-high heat. Add the diced tomatoes, tomato paste, half of the vinegar and half of the honey and allow the sauce to reduce for 15 minutes. Season the sauce with a teaspoon of sea salt and coarsely ground pepper.
Wash and finely chop the parsley stems and leaves. Remove the whole mint leaves from the stem and set aside. Rinse and finely chop the capers. Slice the dried figs and coarsely chop the pine nuts (or almonds).
Spoon the roasted aubergine, courgette and capers through the tomato sauce and let the sauce simmer for another five minutes. Taste to check the balance between sweet, sour and savoury. A traditional caponata should taste fresh, with clear tones of fresh vinegar and sweet honey. Season to taste, if required, with honey, vinegar, extra-virgin olive oil and sea salt. Mix the flat-leaf parsley and mint leaves into the caponata.
Serve as a salad, as a sauce on bread with mozzarella, with grilled fish or meat, or even with a pasta garnished with the dried figs and nuts