Italian Caponata | Mediterranean Roasted Vegetables

Preheat the oven to 200°C.

Cut the eggplant into thicker slices, salt them, and let them sit for a few minutes. Then pat dry with paper towels and cut into cubes. Wash, clean, and also cut the zucchini, onion, bell pepper, and celery into cubes. Slice the garlic cloves and olives. Halve the cherry tomatoes.

Line a baking tray with baking paper and pile the vegetables onto it. Drizzle with olive oil, season with salt, and place in the oven. Roast the vegetables until tender, about 20 minutes.