Slice eggplants into 1cm discs and coat with olive oil.
Place on eggplant discs on greased baking trays and sprinkle with salt. Allow to roast in the oven at 350⁰F for 30 minutes.
Add some olive oil to a pot and heat.
Add onions to the heated olive oil and sauté until they are soft and translucent. Mix in the garlic and bay leaves and allow to cook for a few seconds.
Then add the carrots and celery. Let the carrots and celery cook on low heat for about 10 minutes.
Add the dried basil and paprika and mix to combine.
Stir in the tomatoes and vegetable stock and allow to simmer.
When the eggplant has been roasted, remove it from the oven and add it to the pot. Turn the heat to high.
Stir every so often. The eggplant will start to break apart as it cooks with the other veggies.
Allow to simmer for 60-70 minutes. You will know it is done when the liquid has reduced and the eggplant has broken down to form the Ragu sauce.