Wash, clean and chop the aubergine. Wash the chilli pepper, cut it open and scrape out the seeds. Chop the pod finely. Peel garlic and dice finely. Wash oregano, dab dry, pluck leaves from the stalks and chop coarsely.
Mix 2 tablespoons of olive oil, aubergine cubes, garlic, chilli pepper and oregano, season with a little salt and place in a casserole dish or baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash, clean and dice the tomatoes. Dice bacon as well. Heat 1 tablespoon of oil in a saucepan. Fry ham in it for 3-4 minutes until crispy, remove.
Add the tomatoes to the hot frying fat and roast for 1-2 minutes while turning. Stir in tomato paste and add stock. Simmer covered for about 5 minutes. Remove the aubergine vegetables and stir into the tomato sauce.
Season the sauce with salt, pepper and sugar. Pour the pasta into a sieve, drain and spread on a tea towel. Fill pasta with ragout and serve.