Eggplants are chopped, sprinkle them with salt and leave for 20 minutes to release moisture. Rinse well. Put out in a pan until ready. During cooking, add garlic and a little salt (some eggplant salt is already absorbed at the initial stage).
In a separate pan fry onions and carrots, add soy sauce. I add a pinch of sugar for more flavor disclosure.
Mix the eggplants with onions and carrots.
I use buckwheat noodles like this. Boil for 5-7 minutes, drain and add to vegetables. Stir well.