Pork, veal and eggplant stew

Ingredients

• 1/4 cup (60ml) olive oil
• 1 brown onion (150g), chopped finely
• 2 stalks celery (300g), trimmed, chopped finely
• 1 carrot (120g), chopped finely
• 2 clove garlic, crushed
• 315 gram minced pork
• 315 gram minced veal
• 1 tablespoon finely chopped fresh rosemary
• 1 cinnamon stick
• 2 cloves
• 1 cup (250ml) dry white wine
• 400 gram canned diced tomatoes
• 1 cup (250ml) chicken stock
• 1 eggplant (300g), chopped coarsely
• 1 tablespoon coarse cooking salt
• 500 gram tagliatelle pasta