Caponata with Salmon

6 salmon fillets

1 large eggplant, large diced

1/2 onion, finely diced

3 garlic cloves, crushed

1 celery stick, finely diced

1 zucchini, sliced

1 red capsicum, large diced

400 g canned diced tomatoes

400 g canned cannellini beans, rinsed

50 g green olives, pitted

2 tbsp capers, drained and rinsed

2 tbsp apple cider vinegar

1/2 cup raisins

2 tbsp parsley, chopped; plus extra for garnish