Sheet Pan Eggplant Panzanella for Two

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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