1.Heat 1 tablespoon of the oil in large frying pan, add onion, celery, carrot and garlic; cook, stirring, until onion softens.
2.Add minces, rosemary, cinnamon and cloves to pan; cook, stirring, until browned. Add wine; simmer, uncovered, until liquid has reduced by a third. Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
3.Meanwhile, place eggplant in colander, sprinkle with salt; stand 20 minutes. Rinse eggplant; drain, pat dry. Heat remaining oil in large frying pan; stir eggplant until browned. Add eggplant to meat mixture; simmer, uncovered, 15 minutes. Season to taste.
4.Cook pasta in large saucepan of boiling water until tender; drain.
5.Serve pasta with meat sauce.
Some butchers sell a pork and veal mixture, this is fine to use here, buy 625g.Note