1. Brown ground beef in a large heavy-bottomed pot. Drain fat.
2. Add onions, celery, and bell pepper and cook, stirring often, until wilted, about 5 minutes.
3. Add eggplant and water (or chicken broth), and simmer until the eggplant is very tender and soft. Mash with a fork or potato masher. Season with salt and pepper. Add parsley and rice. Mix well.