Tomato Salad with Roasted Eggplant and Mozzarella

Preheat the oven to 190 °C.

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

Meanwhile, cut the bell peppers into 2 cm cubes and halve the cherry tomatoes. Finely chop the basil. Add bell peppers, tomatoes, basil, capers, and red wine vinegar to the eggplant, carefully mix everything, and season with salt and pepper to taste. Tear the mozzarella into bite-sized pieces.