Sprinkle the slices of eggplant with sea salt, then lay them in a wide colander. Cover tightly with a plate and place a weight on top of the plate. Stand the colander in the sink or over a basin for 1 hour to let the bitter juices of the eggplants drain away.
Meanwhile, make the tomato sauce. Place the onion, carrot, celery, garlic, and tomatoes in a heavy sauc