Tomato Salad with Eggplant and Mozzarella

Preheat the oven to 190 °C top/bottom heat.

Wash the eggplant, remove the stem, and cut the flesh with the skin into cubes of approx. 2 cm. Mix the cubes well in a bowl with salt, pepper, and 3 tablespoons of olive oil. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes. Transfer the roasted eggplant to a bowl, mix with the remaining olive oil, and let cool.

Meanwhile, deseed the bell peppers and also cut them into 2 cm cubes. Halve the cherry tomatoes. Add the finely chopped basil, capers, and red wine vinegar, mix everything well, and season with salt and pepper to taste. Tear the mozzarella into bite-sized pieces with your hands.