Eggplants and tomatoes are very popular in summer. To cook this dish you need about 5-6 eggplants, 3-4 tomatoes, 2 garlic cloves and some dill. Ring the eggplants, salt the rings and leave in the pan or bowl under press for an hour. You don't have to peel them off for this dish. After an hour, fry the eggplants rings in oil from both sides. Then put the fried rings in layers overstrewing every layer with hashed dill and garlic. Take tomatoes, grate them in blender, salt and add some black pepper. Pour the tomato mass over the laid eggplants and put it all in the fridge for an hour. You can have it as a snack or addition to soup or any other hot dish.