Cook the spaghetti as per the packet instructions, minus 1 minute (the last minute of cooking will take place in the sauce). Rinse with cold water to stop the pasta from cooking further and sticking together.

Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 2 minutes or until golden. Season with the salt, remove from the pan and set aside on a plate.

In the same pan, add 2 tablespoons of the olive oil and the eggplant. Cook, stirring occasionally, for 5–8 minutes until the eggplant has softened.

Add the remaining olive oil and the minced garlic and cook, stirring, for 30 seconds.

Add the tomatoes and 1½ cups (375 ml) of water. Cook for 12 minutes with the lid on.

Remove the lid and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.

Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.

Serve immediately with the crunchy breadcrumbs sprinkled on top.