Heat olive oil in a large pot over high heat. Add minced garlic and diced onion, cooking for 2 minutes until softened.

Add ground beef and cook until browned, breaking it up as you go. Sprinkle in 1/2 tsp salt and oregano, cooking for 1 additional minute.

Add tomato paste and cook for 1 minute—it helps deepen the flavor, so don’t skip this step!

Stir in the cubed eggplant, coating it in the browned beef and juices.

Add basmati rice, stirring to coat it in the tomato mixture. Pour in the crushed tomatoes, chicken broth, chickpeas, 1 1/4 tsp salt, and black pepper. Stir to combine.

Bring the mixture to a simmer. Once the surface bubbles evenly, cover the pot with a tight-fitting lid and reduce heat to medium-low.

Cook for 20 minutes without lifting the lid. The liquid will absorb, and the rice will cook through.

Remove the pot from heat and let rest for 10 minutes (still covered). This step ensures the rice steams gently, soaking up residual moisture.

Fluff the pilaf with a fork before serving. Divide into bowls, drizzle with olive oil, garnish with parsley, and add Greek yogurt if desired.