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In a large saucepan, fry off the onion, celery, and carrot. Once softened, add in the garlic and continue frying.
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Add in the rosemary, bay leaves, and tomato paste. Fry off until the tomato paste darkens in colour.
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Peel the blistered skin from the eggplants and roughly chop into chunks. Add eggplant to the saucepan and stir through. Add in the passata and soy sauce. Cook gently until the sauce thickens.
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Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet directions.
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Once pasta is cooked, add to the eggplant sauce and serve into 4 equal portions.
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Top with chopped parsley and toasted breadcrumbs.
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Serve and enjoy with family and friends!
