Vegetable sauce for short pasta

Ingredients for 4 people:

1 carrot

1 stalk celery

1 small onion

1 small eggplant

1 zucchini

4 ripe plum tomatoes

4 tablespoons olive oil

Salt

Basil leaves

Peel the carrot and the onion and chop finely along with the celery. Wash and trim the zucchini, then cut into small cubes. Do the same thing with the eggplant.  Blanch the tomatoes for 10 seconds in boiling water. Peel them, cut them into 4, remove the seeds and water and cut roughly. If you prefer, you can use ready made tomato puree. Heat the oil in a large pan over medium heat. Fry for a few minutes the chopped carrot, celery and onion, stirring frequently. Add the eggplant and let it brown,  turning often. Then add the zucchini and stir again. Let the vegetables brown, then add the chopped tomatoes and lower the heat. Add salt, cook over low heat for about 20 minutes and then add  some fresh basil leaves.