Potato and Eggplant Chicche with Pork Ragù

Ingredients

• To serve: finely grated Ragusano (see note)
• Pork ragù
• 80 ml olive oil (⅓ cup)
• 650 gm boneless pork shoulder, cut into 12cm pieces
• 100 gm mild pancetta, diced
• ½ onion, finely chopped
• 3 garlic cloves, finely chopped
• 300 ml dry white wine
• 500 ml veal stock (2 cups)
• 1 tsp finely chopped sage leaves
• ½ tsp finely chopped thyme
• Potato and eggplant chicche
• 1 eggplant (about 480gm), halved lengthways
• 1 extra-large Dutch cream potato (about 500gm), scrubbed
• 1 egg
• 150 gm plain flour (1 cup)