roasted eggplant with tomatoes and mint

INGREDIENTS

• 1 to 2 tablespoons plus 4 teaspoons olive oil
• 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
• 2 ounces (1/2 cup) chopped or crumbled ricotta salata
• 2 tablespoons capers, drained
• 1/3 cup finely diced red onion
• 3 seeded, diced medium tomatoes (1 1/2 cups)
• 3 tablespoons minced fresh mint leaves
• 2 teaspoon red wine vinegar
• Freshly ground black pepper.