Brush a 20 cm/8 inch loose-based round cake tin with olive oil, place a disc of baking parchment in the base and brush with oil. Trim the aubergines (eggplant) and cut into slanting slices, 5 mm (1/4 inch) thick. Heat some of the oil in a frying pan (skillet). Fry a few slices at a time until lightly browned, turning once, and adding more oil as necessary. Drain on paper towels.

Put the minced (ground) beef, onion and garlic into a saucepan and cook, stirring frequently, until browned all over. Add the tomato puree (paste), tomatoes, Worcestershire sauce, herbs and seasoning. Simmer for 10 minutes, stirring occasionally, then add the olives and (bell) pepper and cook for a further 10 minutes.

Bring a large pan of salted water to the boil. Cook the spaghetti for 12-14 minutes until just tender. Drain thoroughly. Turn the spaghetti into a bowl and mix in the meat mixture and Parmesan, tossing with two forks.

Lay overlapping slices of aubergine (eggplant) evenly over the base of the cake tin and up the sides. Add the

meat mixture, pressing it down, and cover with the

remaining slices of aubergine (eggplant).

Stand in a baking tin and cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 40 minutes. Leave to stand for 5 minutes then loosen around the edges and invert on to a warmed serving dish, releasing the tin clip. Remove the paper. Sprinkle with herbs before serving, if liked. Serve with extra Parmesan, if liked.