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": "0a9e3bcdde8b4060a3290864a2a75639",
    "updated": "2025-04-24T07:09:34.078Z",
    "title": "Eggplant Tricolore with a Twist",
    "subtitle": null,
    "description": "This dish offers a unique twist on the classic Eggplant Tricolore by incorporating fresh cilantro. While it might stray from tradition, the cilantro complements the other flavors surprisingly well. For a more traditional approach, basil can be substituted.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplants",
          "olive oil",
          "maldon sea salt and black pepper",
          "yellow bell pepper, cut into (9.525 mm) dice",
          "cherry tomatoes, quartered",
          "red wine vinegar",
          "capers, plus 1 tbsp of the caper brine",
          "top-quality buffalo mozzarella",
          "picked coriander leaves"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375°F.",
      "Slice the eggplants widthwise into 3/4-inch-thick pieces.",
      "Arrange the eggplant slices on a parchment-lined baking sheet.",
      "Brush both sides of the eggplant slices generously with olive oil and season with salt and pepper.",
      "Roast for 25 to 30 minutes, until softened and golden brown.",
      "Let the eggplant cool.",
      "In a bowl, combine the diced bell pepper, quartered tomatoes, red wine vinegar, capers, caper brine, and 2 tablespoons of olive oil.",
      "Let the mixture sit for at least 30 minutes to allow the flavors to meld. (This mixture can be refrigerated for several days; the flavors will intensify over time).",
      "To assemble the dish, arrange the cooled eggplant slices slightly overlapping on a serving platter.",
      "Tear the mozzarella into large pieces and distribute over the eggplant.",
      "Spoon the yellow pepper salsa over the mozzarella and garnish with the cilantro."
    ],
    "notes_ingredients": "Basil can be used as an alternative to cilantro.",
    "notes_instructions": "The pepper, tomato, vinegar, caper, and brine mixture can be stored in the refrigerator for several days, allowing the flavors to deepen."
  }
]