Ingredients
2 small Eggplant (slim Japanese type)
160 ml Water
2 Bouillon soup stock cube
2 tbsp Olive oil
1 tsp Grated garlic
2 tbsp Ketchup
1 tsp Soy sauce
1 tsp Salt
1/2 tsp Sugar
1 dash Black pepper
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remove the stems of the eggplants and slice into 5 mm slices. soak in water for 10 minutes and drain. once drained, microwave unwrapped for 1 minute. chop the bouillon soup stock cube. heat olive oil in a frying pan over low heat. add the garlic and red chili and heat until fragrant. add the ground meat, turn the heat to high, and stir-fry until browned. add the eggplant and continue stir-frying for 1-2 minutes until well-coated with the oil. add the canned tomatoes, water, chopped bouillon soup stock cube, and bring to a boil while stirring over medium heat. simmer for about 10 minutes until reduced. once thickened and no longer watery, add the ketchup, soy sauce, salt, sugar, and black pepper to season and turn off the heat. even though this is a pasta sauce, please make it a bit richer than usual. adjust the seasoning with salt, sugar, and pepper. boil the pasta as directed on the package in salted water. once boiled, drain, and coat in the sauce while warming. transfer to plates and garnish with grated cheese to finish.
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Controlled pour dispenser — drizzle olive oil without glugging
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol