Wash and dry the eggplant and cut into cubes not too small. Fry in a pan with plenty of seed oil, then drain them and place on paper towels. Season with salt and set aside. Prepare the sausage sauce in this manner: chop finely the onion and place in a large pot, add a bit 'of water, 1 bay leaf and cook over moderate heat. When the water is completely evaporated, add the 3 spoons of extra-virgin olive oil and brown the onion. Add the crumbled sausage and cook over high heat. Deglaze with red wine and let it evaporate. Pour the tomato sauce, add salt and a sprinkling of nutmeg. Cook over low heat for 30-35 minutes, stirring occasionally. Turn off the heat, remove the bay leaf, add the fried eggplant and stir. Proceed to cook the pasta, drain it “al dente” and season with a little 'sauce. Transfer the pasta to a lightly greased (with oil and butter) oven pan and cover with more sauce and then cover with cheese. Bake at 200 ° C for 15-20 minutes or until the surface becomes a golden crust. Remove from oven and let cool before serving.