Eggplant and rice dressing

1 tablespoon vegetable oil;

12 ounces lean ground beef;

12 ounces lean ground pork;

1 large yellow onion, chopped (about 2 cups);

2 celery stalks, chopped (about 1⁄2 cup);

1 medium green bell pepper, cored and chopped (about 1⁄2 cup);

3 garlic cloves, chopped;

6 cups peeled bite-sized eggplant cubes;

1 cup chicken stock or water;

1 teaspoon kosher salt, plus more to taste;

1⁄2 teaspoon ground black pepper, or to taste;

3 cups hot, freshly cooked long-grain rice;

1 teaspoon chopped fresh thyme;

2 tablespoons chopped flat-leaf parsley;

1⁄2 teaspoon hot sauce, or to taste.

Heat the oil in a large, heavy pot over medium heat. Add the beef and pork and cook, stirring often, until the meat is no longer pink, about 15 minutes.
Stir in the onion, celery, bell pepper, and garlic. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in the eggplant, stock, salt, and pepper. Cover the pot and simmer, stirring occasionally, until the eggplant is very soft and tender, about 30 minutes. Coarsely mash the eggplant with a fork or the back of a spoon. Stir in the hot cooked rice, thyme, and parsley. Season with more salt and plenty of hot sauce and serve warm.
Make-ahead note: This can be made 1 day ahead. Cool, cover, and refrigerate. Check the seasoning when you reheat the dressing.