This Italian-inspired salad resembles Caponata but substitutes Green Beans for the traditional Celery.  You can use fresh raw tomatoes instead of the cooked Romas if you prefer, just before serving.

Cut 1 large or 2 smaller eggplants into 1″ thick slices.  On a large plate, mix together 2 T. olive oil with 1 T. soy sauce.  Coat both sides of each slice with the mixture by dipping one side in it, and then brushing it on the side of another slice.

Cut 4 Roma tomatoes in half lengthwise and dip the cut side in the oil/soy sauce mix as well.

Arrange the Eggplant in a single layer on one or two baking sheets.  Squeeze the tomatoes in around them, cut side up.  Roast in the oven until the eggplant slices are nicely browned on the bottom, then turn them over and repeat on the other side.  Remove the tomatoes when the skins are nicely browned and allow to cool.

When the eggplant are brown on both sides, remove from the oven and allow to cool.

Meanwhile, slice 1 medium onion and saute in 2 T. olive oil over medium heat until soft.  Mince 3 cloves of garlic and add to the onions.  Trim 18-24 Green beans and cut in pieces, then add to the pan and turn up the heat.  Once they are tender, turn off the heat.

When the tomatoes are cool, remove the skins and add to the pan, using a wooden spoon to break into pieces.  Turn the heat to medium again.

Roughly chop the roasted eggplant and add to the pan.  Add 1 T. capers and their liquid, and 1/2 C. chopped, pitted kalamata olives.

Season with salt and pepper.

Serve with bread or pasta.