Red tomatoes are immersed in boiling water and then immediately in cold water. Peeled skin and cut around the handle. Cut into circles about 1-1.5 cm thick. Put them in a deep bowl, add salt is mixed, and left ten minutes. Eggplants are washed, do not remove the stems and peel. Sectioned, so long as the skin is not cut through. The resulting pocket dissolves, pour a little sunflower oil and sprinkle with a pinch of salt. Head of garlic are removed outer skins (persist scales of cloves) and cut top, so slightly to see the core of the cloves. Smeared with sunflower oil. In an oiled pan place the eggplants and garlic. From red tomatoes removing precipitated juice. They rank in the pan, greased with sunflower oil and optional can sprinkle with dry spices. vegetables are roasted at 200-220 C for about 40 minutes. Eggplants and garlic should be soft. To avoid burnout red tomatoes. If you begin to redden earlier than other vegetables must be removed from the tray. Once all the vegetables are roasted, allowed to cool. With a spoon carving core of eggplant, as the integrity of the skin. Together with red tomatoes and squeeze the husks are chopped garlic with a knife. Try and season to taste with vinegar and pepper. Vegetable caviar is put back into the skin of the eggplant. On top sprinkle with a bit of grated cheese. Dopicha to slightly pinkish cheese. Served both warm and cold.