Turkish Beef With Eggplant

Cut the eggplant into 1-inch cubes. Layer them in a colander, sprinkling the layers with salt. Set on a plate and let the eggplant sit for 30 minutes.

Turn on the broiler. Rinse the eggplant and pat the cubes dry with paper towels. On a rimmed baking sheet, sprinkle the eggplant with half the oil and toss with your hands to coat all over.

Rub the skin side of the bell pepper with the oil remaining on your hands. Tuck the pepper, skin side up, on the baking sheet. Broil the eggplant and pepper about 6 inches from the element, turning the eggplant often, for 10 minutes or until the eggplant and peppers are charred. (The eggplant may not be cooked through.)

Meanwhile, in a large, dry flameproof casserole over medium-high heat, brown the meat, turning it often, until it is crumbled. Use a slotted spoon to transfer the meat to a bowl. Discard the liquid in the pan.

Wipe out the pan. Heat remaining oil and add the onions, salt, and pepper. Cook, stirring often, until the onions soften.

Remove the skin from the bell pepper. Coarsely chop the flesh. Add the bell pepper, eggplant, tomatoes, and water to the onions. Stir in the meat. Cook over high heat, stirring constantly, until the mixture bubbles at the edges.

Cover and simmer for 20 minutes, stirring occasionally, until the eggplant is cooked through. Add more water to the pan if it seems dry. Sprinkle with parsley and serve at once.