Step 1

⚠️ Eggplant cube size - Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!

Step 2

Cook beef - Heat the oil on a large pot over high heat. Add the onion and garlic, cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the 1/2 tsp salt and oregano. Cook for 1 minute. Add the tomato paste and cook for 1 minute (don't shortcut this step - Note 3).

Step 3

Deglaze - Add the eggplant and the cubes are coated in the red beef juices. Add the wine, bring it to a simmer, stir (scrape the base of the pot) then let it mostly evaporate.

Step 4

Broth - Add the rice and stir to coat. Add remaining ingredients, stir, bring to a simmer. Give it one last stir then once there are gentle bubbles all across the surface (not just around the edge), put the lid on and turn the heat down to medium low (or low, if using a strong stove).

Step 5

Steam rice - Cook for 20 minutes, no peeking, no stirring! The liquid will be absorbed by the stage though there will be a layer of tomato on the surface (peek quickly!).

Step 6

Rest - Remove the pot from the stove and rest for 10 minutes (lid still on) - residual liquid will be absorbed and the rice will finish cooking.

Step 7

Eat! Toss the rice - it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!