To decorate: parsley tops, parmesan.
Cut the aubergine in slices and fry until brown on a pan with a small amount of olive oil. Season with salt to you liking. When fried, put it away on a paper towel. Chop the onion and pepper, put on a pan and heat gently. Add celery cut in fine slices, tomatoes cut in cubes and season to your liking. Pour cream and heat until the sauce gets a proper consistency. Finally, add boiled pasta to the pan and mix. Put on a plate, serve with fried aubergine, decorate with parmesan and parsley.
A perfect complement: dry red whine with distinctive taste.