Mince the onions. Remove the stems of the tomatoes and chop into pieces.
Cut the eggplant into 1 cm rounds and soak in water.
Drain the eggplant and cook in an oiled pan. Transfer on a plate and set aside.
Add salt and a sprinkle of vegetable oil to water and bring to a boil. Add the pasta and boil.
Lightly oil a pan and saute the onions. When they've become transparent, add the meat and continue cooking, adding soup stock, salt, and pepper.
Add the tomato, ketchup, and yakiniku sauce (roasted garlic) and boil on medium heat for 5 minutes. Be careful not to over-boil.
Stop the heat when it's still a little soupy, and season to taste with sugar, salt, and pepper. Add the eggplant you set aside in Step 3 and mix together.
Drain the boiled pasta and add to the pan from Step 7, tossing with the sauce.
And you're finished.
Story Behind this Recipe
This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.
Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper.