Preparation

Cook the beef: In a large skillet over medium-high heat, add the ground beef (8 oz). Season with salt and pepper to taste and cook until browned, breaking it up with a spatula. Remove from the skillet and set aside.

Sauté the vegetables: In the same skillet, add the diced eggplant (½ medium), red bell pepper (½), onion (¼), and minced garlic (1 clove). Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender and the eggplant is slightly golden. Add red chili flakes (½ tsp, if using) for extra heat.

Prepare the marinara sauce: In a bowl, mix together crushed tomatoes (1 cup), beef broth (¼ cup), tomato paste (1 Tbsp), oregano (½ tsp), basil (½ tsp), smoked paprika (¼ tsp), cayenne pepper (¼ tsp, if using), and salt and pepper to taste. Pour this sauce into the skillet, stirring to combine with the vegetables.

Combine and simmer: Return the cooked beef to the skillet and mix everything together. Lower the heat and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper, if needed.

Serve: Garnish with fresh parsley and enjoy hot.