Instructions:

1. In a large bowl, toss the eggplant with 1 tablespoon of kosher salt and place in a colander to drain for 30 minutes. Meanwhile, in a small bowl, combine the vinegar, soy, and honey with ¼ cup of water.
2. Working in two batches, in a large wok or wide skillet, heat 2 tablespoons of the oil over medium-high to high heat. Add half of the eggplant and stir-fry until slightly charred and softened, 3 to 4 minutes. Transfer the cooked eggplant back to the colander to drain any excess oil. Repeat with 2 more tablespoons of oil and the remaining eggplant, and transfer to the colander to drain. 
3. Place the wok back over medium-high or high heat. Add the remaining 1 tablespoon of oil along with the celery, onion, and a few pinches of kosher salt. Stir-fry until the vegetables are wilted, translucent, and beginning to brown, 3 to 4 minutes. Add the garlic and chiles and stir-fry for 30 seconds, then deglaze with the honey-soy mixture. Add the cooked eggplant back to the pan, reduce the heat to medium, and let it all simmer for a few minutes. Toss in the basil leaves, celery leaves, and pine nuts and serve.