Place eggplant in bowl, sprinkle with salt, cover with cold water and let stand for 20 minutes. Combine bread, meat, eggs, cumin, parsley and red pepper. Season with salt and pepper. Mix well. Refrigerate for 15 minutes. Shape into 24 small meatballs. Dust with flour. Saute meatballs until well browned on all sides. Add tomatoes, and simmer for 12 minutes. Drain eggplant and pat dry. Heat olive oil in skillet and add eggplant. Saute until well browned. Add rice and stir well. Serve meatballs on a bed of rice, topped with parsley.
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