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Roasted Eggplant, Red Pepper, And Avocado Salad

Ingredients

• 1 large eggplant (approximately 20oz), cut into 1-inch chunks
• 1 Tbsp sea salt
• 4 Tbsp olive oil, divided
• ~ freshly ground pepper
• 1 small red onion, sliced into 1-inch thick wedges
• 1 red pepper, cut ¾-inch squares
• 1 Tbsp red wine vinegar
• 2 tsp Dijon mustard
• 3 cups arugula
• 1 firm but ripe avocado, cut in ½ to 1-inch squares
• 1 Tbsp capers, drained
• 1 Tbsp fresh lemon juice

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