Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy

This bright, summer vegetable salad commands center-of-the-plate attention, with eggplant in the starring role. Serve it chilled, at room temperature, or even slightly warm, straight out of the skillet. The addition of tangy capers makes the salad seem extra special with minimal effort, and though you'll likely eat every bite at the first service, leftovers are excellent the next day, after the flavors have had a chance to mingle. Roll leftover chopped salad into a flavored tortilla wrap with some hummus or tzatziki sauce to bind, or toss the eggplant and tomato mixture on top of a toasted flatbread layered with a bit of melted parmesan or crumbled goat cheese. We also love this classic summertime salad tucked into a crunchy romaine leaf the next day for a Mediterranean-inspired lettuce wrap lunch.