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Preheat oven to 425°F.
Dice eggplant first.
Combine with salt, set aside in a colander to drain for at least 15 minutes.
In a roasting dish, combine zucchini, squash, onion, bell pepper and olive oil.
Add eggplant and toss to combine.
Roast until vegetables are beginning to brown around the edges, about 30 minutes.
Add tomatoes, garlic, vinegar, oregano and black pepper.
Toss to combine, then cook until the vegetables are cooked through and the mixture is saucy, about 20 minutes.
Toss with capers before serving.