Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ccc6789a9c874d3b942a4d499595ce2a",
    "updated": "2025-04-24T11:30:16.681Z",
    "title": "Rigatoni and Eggplant alla Norma",
    "subtitle": "This Sicilian-inspired pasta dish, Rigatoni alla Norma, takes its name from a famous opera.  It's a celebration of simple ingredients transformed into something extraordinary.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "globe eggplant (about ¾ pound), cut into ½-inch-thick rounds, each cut across into ½-inch-wide strips",
          "kosher salt and freshly ground black pepper",
          "extra-virgin olive oil",
          "garlic cloves, smashed and peeled",
          "italian sausage (mild or hot), bulk or casings removed",
          "cherry tomatoes, halved if large",
          "fresh oregano leaves, or dried",
          "dried chile flakes",
          "rigatoni",
          "finely grated pecorino romano cheese",
          "crumbled ricotta salata cheese"
        ]
      }
    ],
    "instructions": [
      "Place the eggplant strips in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 1 to 2 hours to release excess moisture.",
      "Once the eggplant has rested, pat the strips dry with a paper towel, gently squeezing to remove any remaining water.",
      "In a large skillet, heat a generous drizzle of olive oil over medium heat. Add the smashed garlic cloves and cook until softened, fragrant, and golden brown, about 5 minutes. Be careful not to burn the garlic.",
      "Form the sausage into 3 patties and add them to the skillet. Cook, turning occasionally, until lightly browned on the outside and nearly cooked through, about 5 minutes.  Break the sausage into bite-sized pieces and remove from the skillet.",
      "If needed, add a couple more tablespoons of olive oil to the skillet. Increase the heat to medium-high and add the eggplant in a single layer (cook in batches if necessary).  Cook, turning the strips as they brown, until tender and evenly colored, about 6 to 8 minutes.",
      "Add the tomatoes, oregano, and chile flakes to the skillet. Season with salt and a generous amount of black pepper. Cook, stirring and scraping the bottom of the pan, until the tomatoes soften and release their juices, creating a flavorful sauce, about 6 to 8 minutes. Return the cooked sausage to the skillet.",
      "While the sauce simmers, bring a large pot of salted water to a boil (the water should taste like the sea). Add the rigatoni and cook until al dente, about 1 minute less than the package directions indicate. Reserve about ½ cup of the pasta cooking water before draining.",
      "Drain the rigatoni and add it to the skillet with the eggplant mixture.  Stir and cook for 1 to 2 minutes, allowing the pasta to absorb the sauce's flavors.  Incorporate the grated Pecorino Romano cheese.  Adjust the seasoning with salt, pepper, or chile flakes as needed. If the sauce is too thick, add a few spoonfuls of the reserved pasta water.",
      "Serve the pasta in bowls, topped with crumbled ricotta salata and a drizzle of olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]