Tomato salad with eggplant and mozzarella

Preheat the oven to 190 °C.

Cut off the stem from the eggplant and dice the flesh, including the skin, into 2 cm cubes. Season with salt and pepper, add 3 tablespoons of olive oil, mix, and arrange in a single layer on a baking sheet. Place in the preheated oven for 20 minutes. Transfer the roasted eggplant to a bowl, mix with the remaining olive oil, and let cool.

Dice the bell peppers into 2 cm cubes, halve the cherry tomatoes. Add basil, capers, and wine vinegar, mix, and season with salt and pepper to taste. Tear the mozzarella into bite-sized pieces.