Finely chop the eggplants, cover with salt and leave for 20 minutes until moisture is released. Rinse well. Simmer in a frying pan until fully cooked. During cooking, add the garlic and a little salt (some salt has already been absorbed by the eggplant at the initial stage).
In a separate pan, fry the onion and carrot, add the soy sauce. I add a pinch of sugar for more flavor disclosure.
Mix the eggplant with the onion and carrot.
I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to the vegetables. Mix well.