Method

Preheat the oven to 230° Celsius (circulating air).
Use a peeler to shave off long, alternating strips of the eggplant, to peel it so that they look striped, like zebras.
Cut the eggplant into slices of 1cm.
Put them in a bowl with 3tbsp of olive oil and 1/4 tsp of salt, and mix well.
Spread them out on a parchment-lined baking sheet.
Roast the eggplant in the preheated oven for 30-35 minutes until they are dark golden brown.
Remove the eggplant from the oven, and set it aside to cool.
Put 1tbsp olive pol into a large pan, and place it over medium-high heat. Add the garlic and chili, and fry for 1-2 minutes untli the garlic is golden brown.
Add the tomatos, oregano, sugar, and 1/4 tbsp salt.
Decrease the heat to medium-low, and cook it for about 10 minutes until the sauce has thickened.
Bring a pot with salted water to a boil, and add the spaghetti. Cook them around 9-10 minutes until they are al dente.
Add the eggplant, spaghetti, and two thirds of the ricotta and basil to the sauce, mix well.
Place a portion of spaghetti in a bowl, top it with a bit of basil and ricotta, and 1tbsp of oilive oil, and enjoy.