Fry the eggplant in a pot with vegetable oil.

Once the eggplant is fried, reduce the oil and add finely chopped onion and ground beef. Cook until the onion softens and the beef is browned, then add the diced tomato, salt, spices, and cinnamon.

Layer the mixture at the bottom of the pot. Add the washed and soaked rice, alternating layers of rice and eggplant until all are used.