Clean and wash the aubergines, then cut them into small pieces (“dicing” them). If you have the time, put the diced aubergine in a colander for half an hour with a little coarse salt, to draw out the bitter liquid contained in it. Now rinse them thoroughly and dry them with kitchen paper. Heat four tablespoons of olive oil in a frying pan and tip in about half of the small aubergine cubes, browning them on all sides. Remove and repeat the operation with the other half. In this way they will cook well and more quickly.
After having cleaned the frying pan, heat another four tablespoons of olive oil and lightly fry the finely chopped chilli peppers, the peeled and crushed garlic, the thinly sliced onion and the pancetta cut into small pieces for 5 minutes, over a low heat. Add the balsamic vinegar, turn up the heat and stir for a few minutes so that it evaporates. Now put everything together in the frying pan, including the diced aubergine, add the tomatoes cut into pieces and a few basil leaves; season with salt. Cook, stirring, for another 4-5 minutes. Strain the spaghetti “al dente” and then toss them in this sauce for a few moments, adding – after having turned off the heat – the grated pecorino (which you can also serve on the side if someone should not like cheese), two tablespoons of olive oil and, if you have the courage, an additional sprinkling of powdered chilli pepper.