Italian Caponata with Mozzarella

Preheat the oven to 200 °C top/bottom heat.

Cut the eggplant into thick slices, salt, and let sit for a few minutes. Then pat dry the released water with paper towels and dice the eggplant. Wash, clean, and also dice the zucchini, onion, bell pepper, and celery. Finely slice the garlic cloves and olives. Halve the cherry tomatoes.

Line a baking sheet with baking paper and spread all the vegetables on it. Drizzle with olive oil, season with salt, and roast in the oven for about 20 minutes until the vegetables are soft.