Cut eggplant into 1-inch cubes (or ½-inch for use as a dip). Sprinkle lightly with salt and set aside for ½ hour. Rinse under running water and pat dry.
In a large skillet, sauté eggplant in half of the olive oil over medium-low heat. Remove to a bowl. Add remaining oil to the skillet. Sauté onion in skillet for about 10 minutes, again on medium-low heat. Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.
Add vinegar, seasonings, honey, chopped walnuts or pine nuts, and eggplant. Cover and simmer an additional 15 minutes stirring as needed to prevent sticking. Mix in in olives and capers.
Spoon into a bowl and cover. Chill well before serving.