Ingredients

1 medium eggplant, peeled and cut into 3/4 inch pieces (about 8 oz. )

2 tablespoons vegetable oil, divided

1 medium onion, chopped

1 medium zucchini, quartered lengthwise and cut into 1/2- inch pieces (about 8 oz. )

1 clove of garlic, minced

1 can (28 oz.) crushed tomatoes

1 lb ground turkey

16 oz dried rigatoni pasta

shaved Parmesean cheese

Preparation

  1. In a dutch oven cook and stir eggplant in 1 tablespoon oil over medium heat, about 5 minutes or until lightly browned. Stir in remaining 1 tablespoon oil, zucchini, and garlic. cook, stirring occasionally, about 3 minutes more or until vegetables are tender.

  2. Stir in undrained tomatoes and cooked ground turkey. Bring to a boil. Reduce heat. simmer, covered, for 10 minutes.

  3. Meanwhile, cook pasta according to package directions. Drain . toss pasta with tomato mixture. Serve with parmesan cheese, if desired.