Finely chop the eggplants, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Simmer in a frying pan until tender. During cooking, add garlic and a little salt (some of the salt from the eggplant has already been absorbed at the initial stage).
Fry onions and carrots in a separate frying pan, add soy sauce. I add a pinch of sugar for more flavor disclosure.
Mix eggplant with onion and carrot.
I use buckwheat noodles like this. Boil for 5-7 minutes, strain and add to the vegetables. Mix well.