Japanese-Style Eggplant & Ground Meat Bolognese on Rice

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.