Preheat oven to 350F Convection or 375F Conventional.
Toss the eggplant and 3/4 cup of oil and place on a baking sheet (using foil or parchment paper will make clean up a little easier).
Roast eggplant for 25-30 minutes or until well caramelized. Stir frequently.
Heat a shallow saucepot or rondeau on medium and add the remaining 1/4 cup of oil, onions and celery then sauté for 15 minutes or until soft. Stir frequently
Once the celery and onion are soft add the garlic and sauté for 2 minutes, then add the tomato paste and cook for 1 minute, then add the wine and cook for 2 minutes. Reduce heat to low, add vinegar, salt and raisins and saute for 15 minutes.
Finish the dish with fresh thyme.