Method:

For the Sauce:

1. Begin by placing 3 tsp. of olive oil into the pot and heat over a medium high heat. Once the oil has come to temp., add the onions and cooked until they begin to turn translucent. Add in the celery and bell pepper and continue to cook until the vegetables begin to slightly caramelize.
2. After the vegetables start to caramelize, add in the garlic and continue to cook until the garlic becomes fragrant. Once the garlic becomes fragrant, add in the rest of the seasonings and continue to cook for another minute or two until everything is very fragrant.
3. Next add in the diced tomatoes and the vegetable stock.
4. Once everything has been added in, simmer on low heat for 1 hour, or until the acid has cooked out of the tomato.
5. When finished simmering, adjust seasoning with salt and pepper.

For the Eggplant:

1. Begin by preheating the oven to 350F.
2. Next, cut off the ends of the eggplant, and slice into ½ inch slices and place on a sheet tray.
3. Season both sides of the eggplant with salt, pepper, and olive oil
4. Roast in the oven for 20 minutes or until desired cook is achieved.

For the Noodles:

1. Cut of the ends of the zucchini, and place on a vegetable spiralizer with the shoestring die and turn the until zucchini form into noodles.

To serve:

1. Place the zucchini noodles into a bowl.
2. Next, add the roasted eggplant on top, and then ladle sauce over the top of the eggplant and noodles as desired.
3. Finish by topping with fresh basil and mozzarella cheese.