Seafood tomato pasta
Ingredients:
1/2 eggplant
200 g frozen prawns
Water
1 piece of garlic
Chilies
Salt
Olive oil
Basil
400 g canned tomato
400 g pasta

Steps:
Heat olive oil in a pan. Sauté garlic until fragrant, then add eggplant and cook until soft.
Add chili and prawns, cooking until prawns turn pink.
Stir in the canned tomato and simmer for 5 minutes. Add salt to taste.
Boil pasta in salted water. Reserve some water, then drain.
Mix the pasta into the sauce with a splash of reserved water.
Garnish with basil and serve.

Green salad
Ingredients:
1 cucumber
Salad mix
Canned corn
Canned tuna
Cherry tomatoes
Kewpie mayonnaise
Vinegar
Sesame oil
Ground sesame seed
Soy sauce

Steps:
In a large bowl, combine cucumber, salad mix, corn, tuna, and cherry tomatoes.
In a small bowl, mix Kewpie mayonnaise, vinegar, sesame oil, ground sesame seed, and soy sauce to make the dressing. Adjust to taste.
Pour the dressing over the salad and toss well.
Serve immediately.