Salmon with Castelvetrano Vegetable Caponata - TASTE of the Seacoast

Ingredients

• 1 red bell pepper
• olive oil cooking spray
• 4 cloves garlic
• 1 small eggplant
• 1 small onion
• 1 plum tomato
• 4 tablespoons extra virgin olive oil, divided
• salt to taste
• freshly ground black pepper to taste
• 2 tablespoons chopped Castelvetrano olives
• 6 tablespoons aged balsamic vinegar, divided
• 1 pound wild salmon fillets
• ¼ cup soy sauce