※Picture is for illustrative purpose only.

Ingredients　( serving 2 )　

200g spaghetti
2 eggplants
2 asparaguses, boiled
1 tomato
1 serving shimeji mashroom
1 clove garlic, thinly sliced
1 can pre-made mince sauce
Salt and pepper, to taste

1. Cut asparaguses, tomato, and shimeji mashrooms into bite-size pieces.
2. Put flour around eggplants and sliced garlic. Heat oil in a deep pan and stir them until they turn brown. Remove them from heat and lightly sprinkle salt.
3. Put the mince sauce, asparaguses, tomato, shimeji mashrooms in a pan and cook and stir until the sauce is hot.
4. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through.
5. Put the cooked spaghetti into the sauce and stir well. Serve the eggplants on the top.