Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
Place a large pot of water over high heat for the pasta.
Heat EVOO, 3 turns of the pan, over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.