Ingredients:

• 250g eggplant in oil, drained
• 100g mozzarella, cubed
• 1 ripe tomato, sliced
• 1 red onion, thinly sliced
• 1 tablespoon capers, rinsed
• 1 tablespoon black olives, pitted and halved
• Fresh basil leaves
• Extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. If necessary, slice the eggplant into rounds or strips. (Often, eggplant preserved in oil is already sliced.)
2. Combine the eggplant, mozzarella, tomato, red onion, capers, and black olives in a large bowl.
3. Drizzle with extra virgin olive oil and season with salt and pepper to taste.
4. Gently toss to combine.
5. Garnish with fresh basil leaves.
6. Serve the eggplant salad as an appetizer or side dish.

Variations:

• For a richer salad, add drained canned tuna.
• For a lighter version, omit the mozzarella.
• For a spicier kick, add some chili flakes.