Sicilian spaghetti | Women's Weekly Food

Ingredients

• 3 eggplants (1.5kg) cooking-oil spray
• 1 tablespoon olive oil
• 500 gram (1 pound) minced (ground) beef
• 1 brown onion (200g), chopped finely
• 2 clove garlic, crushed
• 410 gram (13 ounces) canned chopped tomatoes
• 1/2 teaspoon dried oregano
• 2 tablespoon tomato paste
• 250 gram (8 ounces) spaghetti
• 1 cup (120g) frozen peas
• 3/4 cup (90g) coarsely grated cheddar cheese
• 1 cup (80g) coarsely grated parmesan cheese
• 1/3 cup (35g) packaged breadcrumbs