Makes 6 to 8 servings

• 1 large eggplant, peeled and diced
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1 pound lean ground beef
• 1/4 cup chicken broth
• 4 cups cooked long-grain white rice
• Salt and cayenne to taste
• 2 tablespoons chopped fresh parsley leaves

Put the eggplant in a deep bowl filled with cool, salted water and let stand for 15 minutes. Drain the eggplant and rinse with cool, fresh water. Pat dry with paper towels.

Heat the oil over medium heat in a large, heavy pot. Add the eggplant and cook until it begins to soften, about five minutes. Add the onions and bell peppers, and cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the ground beef, reduce to medium-low and cook until the eggplant is soft and tender. about 30 minutes, stirring occasionally. Add the chicken broth and the rice and stir to mix. Season with salt and cayenne. Add the parsley and serve immediately.