Rice and Eggplants

The dish is originally tried in a village around Ghazvin. Here is the quick recipe:
Ingredients
Rice, 1 kg
Eggplants, cut into rings, 1 kg
Fried onions, 1 cup
Ground meat, 500 g
Sliced tomatoes, 2 cups
Tomato paste, 2 tablespoons
Oil, 1/2 cup
Salt, pepper and turmeric for seasoning
The dish contains 4,090 kilocalories of energy.
Procedure
Fry the sliced eggplants and keep aside. Sauté meat in a pan with little oil and add in fried onions as well as tomato slices.
You can add in the tomato paste to give it a more eye-catching color as well. Keep sautéing.
Then wash the rice and put in a pot till it starts simmering. The rice should be softened to strain. Put a layer of rice with a skimmer and arrange a mixture of sautéed meat pieces, sliced eggplants and tomato rings. Put another layer of strained rice on top. Mix 1/4 glass of water and the same amount of oil. Pour all around the rice. Put the lid wrapped in a piece of cloth and give it enough time to cook through. Once ready, remove to a large plate and serve with fresh herbs like leek and basil or pickled vegetables. Bon Appetit!