Pasta with Eggplants

	Gather all the necessary ingredients for the pasta with eggplants.
	Peel the onion and carrot, rinse them and chop finely. Place in a frying pan and add refined sunflower oil.
	Peel the garlic, chop it, and add it to the onion and carrot in the frying pan.
	Sauté the vegetable mixture on the lowest heat, stirring for 10 minutes.
	Wash one large eggplant, peel it, and cut it into cubes. Add to the pan with the other vegetables. Pour in 50 ml of water, cover with a lid, and simmer for 7-8 minutes.
	Next, add tomato juice or one large chopped tomato or tomato paste.
	Season all components to taste with salt, mix well, and cook for another 5-6 minutes over medium heat.
	Cook the pasta until al dente according to the instructions on the package. Drain the water and add the pasta to the frying pan with the vegetables.
	Toss the pasta thoroughly with the vegetables.
	The pasta with eggplants is ready. Serve it hot.