Heat the olive oil on the frying pan - add the meat and spices - then fry.
Add pressed garlic and canned tomatoes - simmer to evaporate excess water (approx. 7-10 min)
During stewing meat in tomato sauce, cook the pasta al dente and cut eggplant into strips with a width of approx. 1 cm and put on a colander and sprinkle with a fairly large amount of salt.
When eggplant empty juice, quickly rinse with cold water and dry with a paper towel.
Add the dry eggplant to the sauce - simmer covered approx. 10 - 12 min. [Until softened].
Before serving, add the mascarpone - mix.
Serve with pasta and freshly chopped basil.