Finely chop the red onion and garlic.

Cut the eggplant into small, even dice.

Bring a large pot of salted water to a boil.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat.

Fry the tomato paste in the hot oil for 1 minute to reduce its acidity.

Add the chopped garlic and red onion to the pan.

Cook the aromatics for 3 minutes, stirring until softened.

Add the merguez sausages and brown them on all sides for 5 to 7 minutes.

Transfer the browned merguez to a plate, leaving the flavored oil in the pan.

Add the diced eggplant and remaining olive oil to the frying pan.

Season the eggplant with salt and cook for 8 to 10 minutes until golden.

Cook the spaghetti in the boiling water until al dente, following the package timing.

Pour the tomato pulp into the golden eggplant and stir to combine.

Return one merguez sausage to the sauce and simmer for 5 minutes.

Use pasta tongs to transfer the al dente spaghetti directly into the sauce, keeping some cooking water.

Toss the spaghetti with the sauce for 1 minute, adding a splash of pasta water if needed.

Slice the remaining merguez and serve it over the saucy spaghetti.