Mix salt and citric acid. Wash the ball eggplant and cut across into 6 mm thick slices. Rub this immediately with the salt mixture. Leave on for 30 minutes, then rinse well and dry the slices between a fresh tea towel.
In the meantime, break the eggs and whisk them with salt and pepper until frothy. Cut a larger red pepper into small cubes. Cut a 4 cm long piece from the bottom of a carrot, wash, peel, cut lengthways into thin slices and cut them lengthways into thin strips. Work these strips across into small cubes. Weigh frozen goods and allow to thaw.
Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use the required amount immediately and freeze the remaining leaves separately from the chopped stems. Weigh frozen goods and allow to thaw.
Mix the wheat flour homogeneously with the orange juice. Add to the scrambled eggs and whisk together with the diced pepperoni and carrots.
Heat the sunflower oil in a sufficiently large pan, add the aubergine slices and fry them brown on one side. Turn all discs.
Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Mix together with the baking powder and celery to the beaten eggs. Spread the egg mixture over the aubergine slices and fry with the lid on at reduced heat until the egg mixture is thickened.
Slide onto a serving plate, cut in half, garnish and serve as a starter (antipasti) and enjoy.