Dice the onion and saute (faire revenir) it.

Mince the garlic and cook it on low heat until it goldens.

Dice eggplant very finely as well.

Cook on low heat the eggplant (previously rinced so that it absorbs less oil) with the onion and garlic and add olive oil.

Chop the mushrooms finely, then cook them independently in butter until they are browned.

Peel carrots and chop finely and add to the cooking eggplant.

Combine the mushrooms to the cooking mixeture and also add tomato sauce, salt and pepper, oregano. And let cook for 30min on minimum heat.