Sicilian Spaghetti | Bertolli Olive Oil

Ingredients

• 3 eggplants, sliced into 3mm thick rounds
• Bertolli Originale Extra Virgin Olive Oil
• 250g spaghetti, broken into 3
• 500g lean beef mince
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 400g tinned tomatoes
• 2 tsp dried oregano
• 1 tsp caster sugar
• 250g frozen peas
• 90g grated cheddar cheese
• 90g grated parmesan
• 4 tbsp dry breadcrumbs
• Basil leaves, to serve
• Sea salt and freshly cracked black pepper