Easy Bolognese with Canned Tomatoes, Eggplant, and Ground Meat

• 2 bunches Spaghetti
• 2 small Eggplant (slim Japanese type)
• 120 grams Mixed ground beef and pork
• 1 tsp Grated garlic
• 1 dash Red chili (sliced)
• 2 Bouillon soup stock cube
• 1 can Canned crushed tomatoes
• 160 ml Water
• 2 tbsp Olive oil
• 2 tbsp Ketchup
• 1 tsp Soy sauce
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 dash Black pepper
• 1 Grated cheese

1. Remove the stems of the eggplants and slice into 5 mm slices.
2. Soak in water for 10 minutes and drain.
3. Once drained, microwave unwrapped for 1 minute.
4. Chop the bouillon soup stock cube.
5. Heat olive oil in a frying pan over low heat.
6. Add the garlic and red chili and heat until fragrant.
7. Add the ground meat, turn the heat to high, and stir-fry until browned.
8. Add the eggplant and continue stir-frying for 1-2 minutes until well-coated with the oil.
9. Add the canned tomatoes, water, chopped bouillon soup stock cube, and bring to a boil while stirring over medium heat.
10. Simmer for about 10 minutes until reduced.
11. Once thickened and no longer watery, add the ketchup, soy sauce, salt, sugar, and black pepper to season and turn off the heat.
12. Even though this is a pasta sauce, please make it a bit richer than usual.
13. Adjust the seasoning with salt, sugar, and pepper.
14. Boil the pasta as directed on the package in salted water.
15. Once boiled, drain, and coat in the sauce while warming.
16. Transfer to plates and garnish with grated cheese to finish.

bunches spaghetti, slim japanese type, pork, garlic, red chili, bouillon soup stock cube, tomatoes, water, olive oil, ketchup, soy sauce, salt, sugar, black pepper, cheese

Taken from cookpad.com/us/recipes/152161-easy-bolognese-with-canned-tomatoes-eggplant-and-ground-meat (may not work)