Season the eggplant with salt and let drain on a kitchen towel for a few minutes.
Bring a large pot of water to a boil.
In a Dutch oven or large, deep skillet, heat the EVOO, two turns of the pan, over medium; melt the butter into the EVOO. Add the veal and cook, breaking up with a wooden spoon, until lightly browned, about 5 minutes. Season with salt and pepper; add the sage and nutmeg. Increase the heat to medium-high; stir in the onion, garlic and eggplant. Partially cover the pan and cook, stirring, until the vegetables soften, 7 to 8 minutes. Add the tomato paste; cook 1 minute. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium- low and simmer the ragu while the pasta cooks.
Salt the boiling water, then cook the pasta until al dente. Drain, reserving half a mug of cooking water. Stir some of the cooking water into the ragu, then toss the pasta with the ragu. Season; top with grated cheese.
