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": "b563b6146e214ce0bec641a34d52a135",
    "updated": "2025-05-18T01:50:27.156Z",
    "title": "Ratatouille Polenta Bowl",
    "subtitle": "Pan-fried Eggplant and Zucchini, Burst Cherry Tomatoes, Soft Polenta",
    "description": "Many ratatouille recipes suffer from a mushy texture. Salting the eggplant and zucchini draws out excess moisture, seasons them, and helps them crisp rather than steam when cooked. The vegetables are pan-fried separately to achieve the best texture and flavor. Instead of a slow-simmered tomato sauce, cherry tomatoes are cooked quickly over high heat until they burst, creating a bright, chunky tomato component rather than a saucy base. This ratatouille pairs wonderfully with a poached egg over soft polenta but can also be served with rice, mixed grains, or farro.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "japanese eggplants or globe eggplant (225 to 280 g).",
          "fine sea salt",
          "zucchini (about 450 g).",
          "olive oil",
          "ripe cherry tomatoes, halved",
          "minced garlic",
          "minced fresh oregano",
          "freshly ground black pepper",
          "water",
          "polenta (not instant).",
          "soft- or crispy-fried eggs or poached eggs , optional",
          "crumbled semi-firm goat cheese",
          "loosely packed fresh basil leaves"
        ]
      }
    ],
    "instructions": [
      "If preferred, peel the eggplant using a vegetable peeler. Cut into ½-inch cubes. Toss with ½ teaspoon of the salt, then place in a colander or spread on a paper towel-lined baking sheet. Let it rest for 20 to 30 minutes. Pat dry with a clean kitchen towel.",
      "Trim the zucchini ends and dice into ½-inch cubes. Toss with another ½ teaspoon salt, then transfer to a separate colander or paper towel-lined baking sheet. Let stand for 20 to 30 minutes. Blot dry with a clean kitchen towel.",
      "Heat 1 tablespoon of oil in your widest skillet or Dutch oven over medium-high heat. Add the tomatoes in a single layer. Cook for 4 to 7 minutes, until they blister, swirling the pan occasionally. Be cautious of oil splatters. Add the garlic, stir until fragrant, then transfer the tomatoes to a mixing bowl.",
      "Clean the skillet and return it to the heat. Add 2 tablespoons of oil. Add the eggplant in a single layer, cooking in two batches if necessary. Cook for 5 to 7 minutes, turning occasionally, until golden brown on the outside and tender but not mushy. Adjust the heat to prevent burning or insufficient browning. Transfer to the bowl with the tomatoes.",
      "Return the skillet to heat and add the remaining 2 tablespoons of oil. Add the zucchini, cooking in batches if needed. Cook for 3 to 5 minutes, turning periodically, until golden brown and crisp-tender. Adjust heat as needed. Add zucchini to the bowl with the eggplant and tomatoes. Sprinkle with oregano and freshly ground black pepper, then gently combine.",
      "While the vegetables cook, prepare the polenta. Bring the water to a boil in a saucepan. Add the remaining ½ teaspoon salt and slowly sprinkle in the polenta while whisking continuously. Once the mixture returns to a boil, reduce the heat to a gentle simmer. Continue whisking until the grains begin to suspend rather than settle, then stir periodically until the polenta thickens and the grains are tender, usually 15 to 25 minutes. Cover until serving. If it thickens too much, thin with hot water before serving.",
      "Divide the polenta into four bowls. Spoon the ratatouille over the polenta. If desired, top each portion with one egg and then sprinkle with goat cheese. Tear the basil leaves over the top and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]