Steps

1. First, cut off the stems from 2 eggplants and chop them into bite-sized pieces. You can also slice them into rounds if you prefer.
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2. Place the chopped eggplants in a bowl, add water and 1/2 tsp salt, and mix. Let the chopped eggplants soak for about 5 minutes. [This is the key!] Soaking in saltwater helps to remove the bitterness and astringency from the eggplant, and also prevents them from absorbing too much oil.
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3. Finely chop 1/2 onion. Cut 1 clove of garlic in half lengthwise, remove the germ if present, and mince it.
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4. After 5 minutes, drain the eggplants and thoroughly pat them dry with paper towels.
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5. Drizzle 1 tbsp of olive oil over the dried eggplants and coat them evenly. [This is the key!] Coating the eggplants with olive oil prevents the skin from discoloring and excessive oil absorption, resulting in a delicious dish with less oil.
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6. Place the eggplants in a large frying pan and, before turning on the heat, place them cut-side down. Cook over medium heat for about 2 minutes, starting with the skin side. If possible, turn them occasionally to ensure even cooking.
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7. After 2 minutes, flip the eggplants and cook the other sides for about 1 to 1.5 minutes each. Once cooked for a total of about 4.5 minutes, turn off the heat and transfer them to a bowl.
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8. Add 1.5 tbsp of olive oil and the minced 1 clove of garlic to the frying pan and heat over medium heat. Lightly sauté the garlic until fragrant.
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9. Once fragrant, add 100g of ground pork and beef and the minced 1/2 onion, and sauté.
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10. When the meat is about 80% cooked, add 1/4 tsp Crazy Salt and continue to sauté. Once the meat and onions are fully cooked, add 2 tbsp of ketchup, spread it out, and bring to a light simmer. Once it's bubbling, combine it with the ground meat. [This is the key!] Sautéing the ketchup first mellows its acidity and enhances its umami and richness.
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11. Once everything is mixed, add the entire can of canned tomatoes (400g) and bring to a simmer. Once bubbling, let it simmer for about 1 minute. [This is the key!] Simmering the canned tomatoes also mellows their acidity, resulting in a richer and more concentrated flavor.
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12. After simmering for about 1 minute, add 1 tsp sugar, 2 tsp granulated consommé, 1.5 tbsp Worcestershire sauce, and 2 tbsp cooking sake (rice wine), and mix. [This is the key!] Adding sugar balances the tomato's acidity, creating a rich and mellow finish. Using Crazy Salt adds a restaurant-like flavor.
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13. After mixing, add 400ml of water and bring to a boil.
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14. Once bubbling, add 180g of pasta and ensure it's fully submerged. Boil for 3 minutes longer than the time indicated on the package. During boiling, stir occasionally with chopsticks to prevent the pasta from sticking. If the liquid reduces too much, add more water to adjust. [This is the key!] Pasta cooking times can vary depending on environmental factors, so taste and adjust as needed. If the pasta is still firm, extend the cooking time by 1 minute increments.
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15. Once the pasta is cooked, return the reserved eggplants to the frying pan and thoroughly toss with the sauce. [This is the key!] Adding the eggplants at the end helps to maintain their vibrant color. If you prefer a softer, melt-in-your-mouth eggplant, you can simmer them along with the pasta.
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16. Once everything is well combined, your Eggplant and Meat Sauce Pasta is complete. Plate and serve.
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