Dissolve the citric acid in 5 liters of water. Wash the aubergines, cap both ends and cut across into approx. 1cm thick slices. Soak in lemon water for 15 minutes, remove, drain well and dry on a fresh tea towel, cover with a second tea towel.
Cut the smoked meat into small pieces. Wash the carrot, cap at both ends and peel. Grate from below with a coarse rasp. Cap the vegetable onions at both ends, peel and quarter lengthways, thirds crosswise and fan out the rings. Cap the garlic cloves at both ends, peel and cut into small pieces.
Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash the fresh, red peppers, remove the stem, cut in half lengthways, unfold, core and cut the halves diagonally into pieces about 5 mm wide.
Mix the ingredients for the sauce homogeneously. Cook the macaroni in plenty of salted water according to the instructions on the package until al dente. Heat the frying oil to 200 degrees. Roll the aubergines in the flour and fry them until light brown on both sides and keep them ready.
Heat the sunflower oil in a wok, add the smoked meat, carrots, onions and garlic cloves and fry until the onions are translucent. Add the remaining vegetables and stir-fry for 2 minutes. Deglaze with the sauce, simmer for 2 minutes. Then mix in the pasta.
Remove from the heat, distribute on the serving plates, place the fried aubergine slices on top and sprinkle the peanuts on top. Garnish with flowers and leaves, serve warm and enjoy.