Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add 1 chopped medium onion and 1 medium eggplant (diced into 1-inch cubes) to the skillet. Cook, stirring occasionally, until the onion softens and the eggplant begins to brown, about 8-10 minutes.
Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in 1 can (14.5 ounces) of undrained diced tomatoes and 1/2 cup of beef broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the eggplant is tender. Stir occasionally to prevent sticking.
Remove the lid and cook for an additional 2-3 minutes, allowing some of the liquid to reduce if desired. Taste and adjust seasonings as needed.
Garnish with 2 tablespoons of fresh chopped parsley before serving.
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