Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery, and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.

Add another tablespoon of olive oil to the skillet, along with the garlic and eggplant cubes. Cook, stirring occasionally, until the eggplant pieces begin to cook down and soften, around 6-7 minutes.

Add the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins. Stir to combine and cover skillet with a lid. Reduce heat to low and simmer gently for 15 minutes.

Remove lid and stir 2 tablespoons each of the fresh parsley and toasted almonds into the caponata. Taste and adjust seasonings, as desired.

Garnish with remaining chopped parsley and almonds, if desired.

Serve with main dish meals like fish or chicken, or add it to the appetizer table with toasted baguette slices for your next dinner party or holiday gathering.