Eggplant Pasta

Start by cutting off the stem ends of the eggplant, then cut it into slices. 

Add salt to all the slices, spread it well and set aside.

Cut the zucchini into thin strips, the celery stalks into smaller pieces and set aside. 

Next, cut the red bell pepper into smaller pieces then into strips.

Now, dry the eggplant slices we prepared earlier, cut them into thin strips and set aside. 

In a large saucepan over medium heat filled with boiling water, add the salt and a drizzle of olive oil. 

Add the pasta and let it cook for 8minutes.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the eggplants strips, the zucchini and sauté for 3 minutes.

Then, add all the celery, the pepper and sauté for another 2 minutes.

Season with a pinch of black pepper, the Italian seasoning, the tomato sauce and stir until incorporated. 

After the pasta has cooked through, drain all the water. 

Transfer it to the skillet with the vegetables and stir.

Then, add the soy sauce and stir once more. 

Serve.