Method

1. Preheat the oven to 230° Celsius (circulating air).
2. Use a peeler to shave off long, alternating strips of the eggplant, to peel it so that they look striped, like zebras.
3. Cut the eggplant into slices of 1cm.
4. Put them in a bowl with 3tbsp of olive oil and 1/4 tsp of salt, and mix well.
5. Spread them out on a parchment-lined baking sheet.
6. Roast the eggplant in the preheated oven for 30-35 minutes until they are dark golden brown.
7. Remove the eggplant from the oven, and set it aside to cool.
8. 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.
9. Add the tomatos, oregano, sugar, and 1/4 tbsp salt.
10. Decrease the heat to medium-low, and cook it for about 10 minutes until the sauce has thickened.
11. Bring a pot with salted water to a boil, and add the spaghetti. Cook them around 9-10 minutes until they are al dente.
12. Add the eggplant, spaghetti, and two thirds of the ricotta and basil to the sauce, mix well.
13. Place a portion of spaghetti in a bowl, top it with a bit of basil and ricotta, and 1tbsp of oilive oil, and enjoy.