Heat a large skillet over medium-high heat. When hot add the beef, eggplant, and North African cooking sauce to the pan. Stir and break the beef into crumbles. Salt to taste.
Cook, stirring often, until the beef and eggplant is fully cooked.
Meanwhile, steam or saute the cauliflower rice to serve with the Moroccan beef. I like to add a bit of ghee, and/or roasted garlic olive oil to mine to give it great flavor.
Serve the beef and vegetable mixture on, or next to, your cauliflower rice. Enjoy!