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Preheat oven to 375 degrees. Pierce eggplant all over with small knife and bake on baking sheet until soft about 45 minutes. Cool, cut in half, scoop out the pulp and set aside. Heat half the oil in a large skillet, add the onions and carrots and saute until softened about 15 minutes. In a heavy skillet heat the remaining oil and saute beef for 10 minutes. Add sauteed vegetables, turmeric, paprika, cumin, cayenne and eggplant pulp. Cook for 2 minutes. Add stock, tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer about 1 hour. Add chickpeas and cook for 10 minutes more. Sprinkle with parsley and serve over rice.
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