This is a recipe I adapted from Cooking Light magazine.  I like this recipe because it’s “Family Friendly” in that I can serve it over pasta for the rest of the crew while I can have it over wilted greens or spaghetti squash AND you can sneak the eggplant in with little complaint. 🙂


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • Salt & Pepper to taste
  • 1 lb ground turkey
  • 3-4 cups chopped eggplant
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 tablespoon red wine vinegar
  • 1/4 cup small fresh basil leaves


  • Heat olive oil in a Dutch oven or deep saute pan over medium-high heat.
  • Add onion and saute until translucent
  • Add ground turkey, salt and pepper and cook 10 minutes or until meat is browned, stirring to crumble.
  • Add eggplant, garlic and cook 20 minutes or until eggplant is very tender, stirring occasionally.
  • Add tomato paste; cook 2 minutes, stirring constantly.
  • Add wine; cook 1 minute, scraping pan to loosen browned bits.
  • Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
  • Add basil and red wine vinegar.

Pin It on Pinterest