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Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the aubergines on two lined baking sheets, drizzle over 2 tbsp olive oil and season with salt and pepper. Toss to coat in the oil, then roast for 30 mins, turning halfway.
Heat the remaining oil in a large, deep frying pan over a high heat. Roughly break the sausage meat into the pan and, using a wooden spoon to break it up, fry for 8-10 mins until well browned.
Turn the heat down and add the onion, garlic and chilli flakes. Cook for a further 5 mins until the onion is softened. Add the tinned tomatoes (fill the empty can halfway with water and pour in the pan too), tomato pureé, sugar and oregano, and stir to combine. Season with black pepper and leave to simmer while you cook the spaghetti.
Cook the pasta for 8-10 mins or until al dente. Reserve a mug of the pasta water, then drain and set aside.
Once the aubergine is golden and soft, remove from the oven and stir into the tomato sauce along with the basil leaves.
Add the cooked spaghetti along with a splash of the pasta water and toss to combine.
Serve immediately with grated Parmesan on top.