For the Ragu Sauce:

Heat the olive oil in a deep pot and sauté the mirepoix until golden.
Add the meat and thoroughly brown.
Add nutmeg, salt and pepper to the mixture.
Add the white wine and cook until evaporated.
Next add the chopped tomatoes and cook for about 15 minutes.
Then add the tomato sauce.
Turn the heat down to a gentle simmer and cook for 4 hours.

For the eggplant:

Peel the eggplants and cut into large pieces. I cut the eggplants into 1/2inch discs and then quartered the circles.
Either brown the eggplant pieces in olive oil on top of the range or cook in a air fryer until brown.

For the pasta:

When the Ragu has cooked 3 hours add the eggplant to the sauce.
At 4 hours turn off the sauce and preheat your oven to 400 degrees.
Butter a large oven proof dish.
Combine the bread crumbs and parmesan cheese and cover the sides and bottom of the dish.
Bring a well salted pot of water to a rolling boil and cook the pasta for 3 minutes.
Drain well and

Special Notes: This looks like a lot of work but I make the Ragu the day before. I think any Italian sauce always improves with age and it makes it an easy dish for company. This makes enough pasta for 8 people with leftovers. I start with a Sicilian Blood Orange Salad. And, yes I know that oranges symbolize death in the movie but I assure you no-one has ever died while eating at my table. After the salad I then serve the pasta with chicken cutlets and then, what else, cannoli for dessert