Sheet Pan Eggplant Panzanella for Two

Name: Sheet Pan Eggplant Panzanella for Two
Ingredients: 4 ounces ciabatta bread, cut into 1-inch cubes; 1/2 small eggplant or 1 Japanese eggplant (about 8 ounces), cut into 1-inch cubes; 1 small red bell pepper (about 6 ounces), cut into 1-inch pieces; 5 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1/2 small red onion (about 2 ounces), thinly sliced; 5 tablespoons red wine vinegar; 2 teaspoons granulated sugar; 1 tablespoon drained capers; 2 teaspoons Dijon mustard; 1 clove garlic, grated; One 14.5-ounce can chickpeas, drained and rinsed; 1/2 cup packed roughly torn fresh basil leaves; 1/2 cup packed roughly torn fresh mint leaves