Sicilian Spaghetti

Ingredients
150ml olive oil
2 aubergines
350g minced beef
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato puree
400g tin of chopped tomatoes
1 teaspoon  Worcestershire sauce
1/2 teaspoon dried oregano
1 red pepper, chopped
175 dried spaghetti
115g grated cheese
salt and pepper

Method
1. Brush an 8-inch loose-based round cake tin with oil, line the base with baking parchment also brushed with oil.
2. Slice the aubergines and fry in a little oil until browned on both sides - drain on kitchen paper.
3. Cook the beef, onion and garlic in a pan until browned - add the tomato puree, tomatoes, Worcestershire sauce, herbs, salt and pepper - simmer for 10 minutes then add the pepper and cook for a further 10 minutes.
4. Bring a pan of salted water to the boil - add the spaghetti and 1 tablespoon olive oil and cook until tender - drain and turn the spaghetti into a bowl - add the meat mixture and cheese and mix.
5. Arrange aubergine slices over the base and sides of the pan - add the pasta and meat mix, then cover with the rest of the aubergine - bake  a preheated oven at 200C for 40 minutes - leave to stand for 5 minutes, then invert onto a serving dish.

Status
Untried.