Tomato salad with roasted eggplant and mozzarella

Preheat the oven to 190 °C.

Cut off the ends of the eggplant, then cut the flesh with the skin into approximately 2 cm cubes. Season with salt and pepper, add 3 tablespoons of olive oil, mix, and spread in a single layer on a baking sheet. Bake in the preheated oven for 20 minutes. Transfer the roasted eggplant to a bowl, mix with the remaining olive oil, and let it cool.

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