Cut the onion and celery into small cubes and chop the garlic. Combine in a medium size stockpot and cook in a medium heat until soft but not brown.
Add the harissa sauce and continue cooking for 2 minutes.
Add the vegetable broth and cook until boiling. Add already cut into small pieces eggplant, bell peppers and broccoli. Continue cooking for 2 minutes .
Add ras el hanout and cook for about 10 minutes.
Add the penne and continue cooking for 7-9 minutes.
2 minutes before of taking off the stove add already chopped rosemary.