Cut the eggplant into cubes, add salt and leave for time to release the bitterness

Half a pack of margarine brought to room temperature, triturated with a glass of flour until smooth. Add a pinch of baking soda, slaked vinegar (with baking soda gently, not more than a quarter of a teaspoon without slides, if you put much, the dough will become a specific flavor of soda.) Add sour cream and stir. The dough is heterogeneous, the sour cream gives the effect of "puff" test. Wrap the dough in cling film and put in an hour and a half in the fridge. If saving time is more important than saving money, then you can just purchase the puff pastry.

Peel the garlic cloves, cut in half. In a frying pan with heated oil, fry the garlic, remove. Lay the eggplant, fry. Meanwhile, we cut cubes of cheese. Remove the pan from heat and immediately spread the cheese and stir. Cheese "poplavyatsya". If you like witty and you do not mind the smell of garlic - the garlic you can just crush the pressure and add to the eggplant. You can also add spices to taste. In the Italian recipe "ancestor" was used in "oregano", but to me, this grass is not liked.

Capacity for baking (not too much, I have a 17cm diameter) grease margarine and sprinkle with semolina or flour. Spread the batter evenly across the bottom of the tank and the bumpers. Spread the filling from the pan. Cut into slices tomatoes (if the tomato is large, then the slices) and put a crown.

Put in a preheated 220 degree oven. Bake until just brown and dough begins to wilt tomatoes. Me it took 45 minutes, but my oven "slow". The finished pie is better to give time to cool down, otherwise due to the melted cheese will not cut. All a pleasant appetite!