Cut the eggplants and tomatoes in half lengthways. Cut the red and green capsicums in half
lengthways, remove the seeds and membrane then cut each half into 3 pieces. Thinly slice the
zucchini on the diagonal.
Preheat a chargrill pan over medium heat. Add 1 tablespoon of oil and cook a quarter of the
vegetables (cook the tomatoes cut-side down first) for about 2-3 minutes, or until marked and
golden. Put in a bowl.
Cook the remaining vegetables in batches until tender, adding more oil as needed. Transfer to
the bowl and add the baby mozarella. Mix the olives, garlic, capers, sugar, vinegar and remaining
oil (about 2 tablespoons). Pour over the salad and toss. Season with pepper.