Heat the frying oil in a pan; slice the eggplant into medium dice and fry it until golden. Keep the fried dice in a warm place on paper towels to absorb the excess oil. Heat some more oil and sauté the onions until golden. Add garlic and chili and continue frying for a few minutes. Add ground beef and crumble it with a fork, while mixing it constantly with onions, garlic and chili. Make sure you don't have any big lumps of meat. While the meat is frying, cook the pasta.
When meat and pasta are ready, drain the pasta and add the fried meat to it. Add the eggplant, grated cheddar cheese and chopped oregano leaves. Serve hot.