Italian Caponata with Mozzarella

Preheat the oven to 200°C.

Cut the aubergine into thick slices, salt them, and let them rest for a few minutes. Then pat dry the released water with a kitchen towel and cut the aubergine into cubes. Wash, clean, and dice the zucchini, onion, bell pepper, and celery stalks. Slice the garlic cloves and olives. Halve the cherry tomatoes.

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