Italian Caponata with Mozzarella

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

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

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