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": "add53afac791484d95454fa286062469",
    "updated": "2025-04-24T15:16:44.730Z",
    "title": "Vegetarian Country Captain",
    "subtitle": null,
    "description": "This hearty eggplant casserole offers a vegetarian take on a Southern classic.  Infused with warm spices, it's a flavorful and satisfying dish, perfect for a gathering.  The preparation is straightforward and doesn't require much active cooking time.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "onion, peeled and roughly chopped",
          "tomato, roughly chopped",
          "piece fresh ginger, peeled, roughly chopped",
          "garlic",
          "jalapeño, stem removed",
          "apple, peeled and cut away from the core",
          "loose-packed cilantro (more to garnish)",
          "zest of",
          "white vinegar",
          "unsalted butter (use soy or olive oil margarine to make this vegan)",
          "coriander",
          "cumin",
          "turmeric",
          "hot curry powder",
          "iodized sea salt",
          "cane sugar",
          "can coconut milk",
          "vegetable broth",
          "sambal (optional)",
          "(50.8 mm) cinnamon stick",
          "golden raisins",
          "peeled, diced potatoes (about 1 large)",
          "prepared garbanzo beans (or 1 can, drained)",
          "diced green pepper (about 1 large)",
          "italian eggplants",
          "sea salt flakes and cracked black pepper (to taste)",
          "prepared jasmine rice",
          "toasted sliced almonds (to garnish)",
          "fresh cilantro (to garnish)",
          "lime wedges (to garnish)"
        ]
      }
    ],
    "instructions": [
      "Combine the onion, tomato, ginger, garlic, jalapeño, apple, cilantro, lime zest, and vinegar in a food processor. Process for 3 minutes, or until the mixture is smooth.",
      "Preheat oven to 350 degrees F.",
      "In a Dutch oven, melt the butter over medium-high heat. Add the coriander, cumin, turmeric, and curry powder. Stir to combine the spices with the melted butter and cook for about a minute, or until fragrant.",
      "Add the processed mixture to the Dutch oven and stir.  Cook, stirring occasionally, until most of the liquid evaporates and the mixture thickens into a paste, about 10 minutes.",
      "Add the salt, sugar, coconut milk, vegetable broth, sambal (if using), cinnamon stick, raisins, potatoes, garbanzo beans, and green pepper to the pot.  Stir, cover, and reduce heat to low. Simmer for 5 minutes while preparing the eggplant.",
      "Trim the stem end of each eggplant and cut into ½-inch thick slices. Aim for six presentable slices from each eggplant, reserving any trimmings. Season both sides of the eggplant slices with salt and pepper to taste.",
      "Arrange the eggplant slices in a 13 x 9-inch casserole dish, overlapping them slightly. Spoon the warm mixture from the Dutch oven evenly over the eggplant.",
      "Cover the casserole dish with foil and bake for 1 hour.",
      "To serve, place a large slice of eggplant on a plate and top with a generous portion of the casserole mixture. Serve alongside 1/4 cup of jasmine rice and garnish with toasted almonds, fresh cilantro, and lime wedges. Season with additional salt and pepper, if desired."
    ],
    "notes_ingredients": "Hot curry powder typically consists of a blend of turmeric, cumin, coriander, ginger, cinnamon, clove, fenugreek, cardamom, fennel seed, and a type of hot chili pepper.  Numerous variations of curry powder exist.",
    "notes_instructions": null
  }
]