Add the parsley and basil to the caponata and stir to combine. Divide the polenta between 4 shallow bowls and top with some of the caponata and some of the toasted slivered almonds.
Place a large, high-sided skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Add the eggplant and toss to coat in the oil; cover the pot with a lid and cook for 10 minutes or until the eggplant start to wilt and get tender.
Remove the lid and add the cubanelle, celery, onion, garlic and raisins, season with some salt and pepper and continue to cook, stirring every now and then for about 5 minutes.
Add the olives and the balsamic vinegar, and continue to cook for another few minutes.