3) Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside.
4) Place the roasted aubergine slices on a platter, top with the roasted tomato slices and garnish with poached garlic.