Veal & Eggplant Ragu

An interesting change from the standard bolognaise - far more delicate
in flavour.

Start by sauteing the father, son & ghost with some evo and garlic,
add veal mince and cook & break up into bits.

Add a couple of cups of dry white wine and a few drained whole peeled
tomatoes, a couple of cloves, a cinnamon stick and s&p.

Simmer for 45-60mins.

While this is happening, finely cube an eggplant (1cm cubes) and salt
for 30 mins. Rinse and drain, then spray with oil and grill under a
smoking hot grill until crisp and cooked.

Stir the cooked eggplant through the sauce 10 mins before serving -
they'll soak up any juices and help thicken the sauce.

Tossed with lumaconi (giant shells) -great because they hold lots of
the sauce.