Brown the chopped garlic cloves in 2 tablespoons of clarified butter over moderate heat in the casserole dish you will be using. Keep an eye on them, they should turn golden but not roast, which would give the vegetables a bad taste. As soon as they are golden and smell good, remove them from the pan and set aside.

Cut the eggplants into slices, add 2 tablespoons of clarified butter to your casserole and brown the eggplants. It's best to do this in portions, unless your casserole is very large. Once all the eggplants are grilled and a bit softened, remove them and set aside.

Add the last 2 spoonfuls of butter to the pan and add the tomatoes simply incised, and the cherry tomatoes as is. Fry for 2 to 3 minutes.

Once the tomatoes are a little browned, put all the reserved ingredients (garlic and eggplant) back into the pot. Add the broth, salt and pepper to taste. Let simmer for 20 minutes.

Once the vegetables are tender and the cooking juices have almost evaporated, add the coarsely chopped herbs.