Italian Caponata

Preheat the oven to 200°C.

Cut the eggplant into thicker slices, salt them, and let them rest for a few minutes. Then, wipe off the water from the eggplants with a paper towel and cut them into cubes. Wash, clean, and also cut the zucchini, onion, bell pepper, and celery into cubes. Slice the garlic cloves and olives. Halve the cherry tomatoes.

Prepare a baking dish lined with baking paper and transfer the vegetables onto it. Drizzle with olive oil, season with salt, and place in the oven. Bake until the vegetables are tender, approximately 20 minutes.