Grease a cake pan (20 cm diameter) with oil, spread with parchment paper and oil it. Heat a little more oil than normal and brown the melanzane on both sides. Dry with kitchen roll. Brown the mince, onion and garlic, stirring a few times. Add Worcestershire sauce, paradeis pulp, tomatoes and oregano or marjoram and season with salt and pepper.
Do everything quietly for 10 min, stirring occasionally. Add the olives and peppers and cook gently for another 10 minutes. Cook the spaghetti in salted water together with a little bit of olive oil until al dente. Drain and drain, then put the spaghetti in a large bowl and fold in the meat sauce with two forks. Spread the bottom and the sides of the baking dish with the slices of melanzane, put the spaghetti with the sauce, cover with the rest of the melanzane and bake in the oven at 200 °C for 40 min. After taking out, cool for 5 min, open the tart springform pan, arrange the dish on a heated serving plate, remove the parchment paper beforehand. Garnish with fresh herbs before serving.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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