Peel aubergines and cut them in 2cm squares. Sprinkle with salt and let rest in a baking tin for 1 hour. Rinse with water then pat dry with kitchen paper.
In a large frying pan heat half of the oil and fry aubergines in a single layer for 10 to 15 minutes until golden brown on all sides. Don't overcook the aubergines or let them get mushy. Set aside to cool.
In a salad bowl whisk together the rest of the olive oil, vinegar, pepper and capers. Add tomatoes and aubergines and toss. Serve chilled.