Begin boiling the pasta. Mince the garlic. Remove the blossom end from the eggplant, wash, and cut into bite-sized pieces.
Warm up a frying pan, add the ground meat and cook. Once it changes color, add the garlic. Once aromatic, add the eggplant.
Mix everything together while continuing to cook. Once the eggplant is tender, mix in the salt and pepper. Add the ketchup, Worcestershire-style sauce, and soup stock in that order, and combine.
Add the boiled pasta, mix everything together, then transfer to a serving plate and it's complete. Sprinkle with Parmesan cheese before serving.
The flavor may slightly vary depending on the brand of ketchup you use. I use Del Monte, with 1.5 mm of pasta.
If you're using an old frying pan, the fat may not evenly coat the surface. In that case, add a little oil while cooking.
Story Behind this Recipe
When thinking about today's lunch, I found I had an eggplant that was wilting in the refrigerator. I whipped this up in order to use it, and it was very delicious!
566 calories per one serving.
Since you the ground meat produces fat, I don't use any additional oils to cook. If using cubed soup stock, use a knife to crush 1/4 of a cube. This flavoring is good for about 80g of pasta. If you make more pasta than that, the flavor weakens.