Slice the cherry tomatoes into 4 pieces, add chopped garlic, Basil, thyme and oregano. Add salt, season with 1.5 tbsp of oil and stir. P. S. your Vegetables, first to salt and then fill with oil, otherwise they are not saturated with salt, but butter will poisonous salty.

Eggplant cut along the thickness not less than 1 cm and with a sharp knife make deep cuts (like cells). Place in a ovenproof form, greased 1.5 tbsp oil and spread on top of tomatoes.

Bake in pre-heated to 200"C oven for 10-15 minutes. Be guided by your oven!

Serve as a cold appetizer.