Directions

1. 1

   In a large skillet over medium-high heat, cook the ground beef with 1 teaspoon of kosher salt, breaking it up with a spoon as it cooks. Once the beef is browned and cooked through, drain any excess fat and set aside.

2. 2

   In a separate large pot with a lid, heat the neutral oil over medium-high heat. Add the chopped onion, 1 teaspoon of kosher salt, and cayenne pepper. Cook for 7–9 minutes, stirring often, until the onion is softened, translucent, and lightly browned.

3. 3

   Stir in the minced garlic and cook for about 1 minute until fragrant.

4. 4

   Add the diced tomatoes and stir well. Cook for about 3 minutes until the mixture becomes soupy with tomato juice.

5. 5

   Add the sliced mushrooms and stir well. Cook for another 3 minutes until the mushrooms are softened and shiny.

6. 6

   Add the eggplant cubes, dried oregano, and the cooked ground beef to the pot. Stir everything together until well combined. Cover the pot, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally to prevent sticking.

7. 7

   Serve the eggplant and beef mixture as is, or top with shredded Parmesan cheese if desired. This dish pairs well with pasta or bulgur.