Baked Cod with Eggplant Caponata

Name: Baked Cod with Eggplant Caponata
Ingredients: 1/4 cup extra virgin olive oil (divided); 1 white onion (diced); 2 stalk celery (diced); 3 clove fresh garlic (minced); 1 eggplant (peeled and cubed); 2 tomato (diced); 2 Tablespoon tomato paste; 1 cup tomato passata; 3 Tablespoon red wine vinegar; 2 Tablespoon capers; 1/4 cup green olives (pitted and sliced); 1/4 cup raisins; 4 6-ounce cod fillets; 3 Tablespoon fresh parsley (chopped); 3 Tablespoon sliced almonds (toasted); Sea salt and black pepper