Cut the cherry tomatoes into 4 pieces, add the finely chopped garlic, basil, thyme and oregano. Add salt, season with 1.5 tablespoons of oil and mix.
PS Vegetables, it is better to first add salt, and then fill with oil, otherwise they will not be soaked with salt, but the oil will be poisonous-salty.
Cut the eggplant lengthwise with a thickness of at least 1 cm. and with a sharp knife to make deep notches (like cells). Place in a heat-resistant form, greased with 1.5 tablespoons of oil, and spread the tomatoes on top.
Bake in a preheated 200"C oven for 10-15 minutes. Focus on your oven!