2 tbsp capers, chopped

1 medium-hot red chile, coarsely chopped (I used a hot yellow pepper)

1 tbsp coarsely chopped fresh basil leaves

1/4 cup extra virgin olive oil, plus more for grilling

1 large red bell pepper, cut into 8 rings or slices, about 1/2″ thick

2 medium eggplants, cut into 12 rounds, each 1/2″ thick

8 oz. fresh mozzarella, sliced into 1/4″ rounds (you can use part-skim to lower calorie and fat count)

Coarse salt