Cube eggplant and salt generously. Let it sit in a colander to drain. Then spread eggplant in a single layer on a baking sheet and pat dry with paper towels. Spray with olive oil and broil on high until roasted. Toss eggplant and broil a little more until well roasted. Let cool and add to bowl.

Spread garlic cloves, diced onion, and whole red peppers to baking sheet. Broil on high. Rotate red peppers to obtain char on all sides. Remove from oven once well roasted. Let cool. Remove charred skin from red peppers and cut into chunks. Dice roasted garlic cloves. Add all into the bowl with the eggplant.

Add capers, lemon juice, and olive oil.

Season to taste with black pepper and red pepper flakes. Toss until combine.

Cool in refrigerator and enjoy cold.