1. Cut eggplant into 1.4 cm thick slices.
2. Place in a collande and sprinkle with � tsp salt.
3. Keep aside for 15 minutes.
4. Cook paste as directed on the pack.
5. Press the eggplant slices gently to drain the moisture.
6. Heat oil and deep fry the slices.
7. Drain on kitchen paper.
8. Take 1 tbsp of oil in a small fry pan and fry garlic till dark brown.
9. Add pepper corns, stir well and pour over the eggplant slices. Toss well.
10. To prepare sauce, soak the mushrooms in hot water for � hr.
11. Discard stalks and chop the caps.
12. Soak Soya granules in hot water for 145 minutes.
13. Drain and squeeze out all the water.
14. Heat � the butter with oil.
15. Brown the Soya flakes in it.
16. Add carrot, celery and onion.
17. Fry for a few minutes.
18. Add salt, pepper tomatoes, bay leaf thyme and cloves. Add mushrooms.
19. Add 2 cups of water and simmer for 10-15 minutes.
20. Mix remaining butter with flour and add to the sauce.
21. Simmer for five more minutes.
22. Arrange pasta on a serving plate.
23. Top with eggplant slices.
24. Pour the hot sauce on top and garnish with chopped parsley.

Serves: 2-3