Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook.
Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant.
Once the eggplant has cooked through and has become tender, add the ingredients and mix together. Adjust the flavor with salt and pepper, serve on top of the rice, and it's done.
Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day.
Story Behind this Recipe
Eggplant bolognese will absolutely go well with rice!
To shorten time and make it healthier, I steamed the eggplant.
This is so easy and only uses 1 frying pan, but even my husband loves it.
Adjust the amount of rice based on the richness of the flavor and the size of the eggplant. Since the eggplant is steamed, it's healthy and quick, but the flavor is still strong. Optionally top with grated cheese, soft-boiled egg, or a fried egg.