In a large saucepan brown meat on medium-high heat. Drain off grease then put 2 tablespoons of grease back in with meat. If meat yields no grease add 2 tablespoons of oil. Add onions and cook with meat on medium-high heat stirring often until onions are clear, about 10 minutes. Add eggplant and water, stir well and cover. Cook 25 minutes on medium-low heat stirring occasionally. Add salt, pepper and Tabasco, stir well, recover and cook another 5 minutes. Serve by itself or over rice.