Peel eggplant and cut in 1-inch cubes. Soak in salted water. Preheat, on medium heat, a large skillet. Add 1 tablespoon of olive oil. Sauté roasted tomatoes, black and green olives, capers, garlic cloves, onion until cooked. Drain eggplant and add to skillet. Stir in with other ingredients. Add water to lightly cover the ingredients, the packet of Sazón, and the chicken bouillon to taste. Cover skillet and simmer at low heat until eggplant is fully cooked. Taste and season some more if needed. Let it cool. Serve over toast or as a side dish for fish or beef.