Sunday: An Eggplant Dish

I am currently having no luck coming up with a name for this improvisation beyond "Eggplant Dish", so that's what I'll call it.

1 medium eggplant, cubed, salted, rinsed, and drained
300 g mixed ground meat
1 cup mixed thinly sliced chilis/peppers (I used a mixture of the long curly green ones and thicker red ones from the turkish market)
1 medium onion, diced small
4 cloves garlic, minced
1 can tomatoes
salt
paprika (sweet and smoked)
cayenne
parsley, finely chopped
lemon wedges

Saute the eggplant in olive oil over medium-high heat until it starts to brown. Transfer to a bowl.
Add the ground meat to the pan along with a good quantity of salt, black pepper, the paprikas, and the cayenne. Cook until nicely browned, then drain off the fat and transfer the meat to another bowl.
Add some more olive oil to the pan, then add the chilis and onions and cook for a couple of minutes until they start to soften.
Add the eggplant and garlic and cook for a minute or two.
Add the meat and cook for a minute or two.
Add the tomatoes, bring to a boil, and simmer for 5-10 minutes.
Adjust seasonings and serve over rice. Top with copious parsley and some lemon.

This was quite nice, though I don't think it would have hurt to have added some cubes of feta or something like that.

We also had a green salad.

Wine: La Bastide Saint-Dominique 1998 "Secrets de Pignan" Châteauneuf-du-Pape. Very nice.