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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An easy weeknight dish that is only 3 Ww points. Serve with grilled polenta or brown rice....I have subbed the eggplant for other vegetables with great results too!! Ingredients:
2 teaspoons olive oil |
1 onion, finely chopped |
1 green pepper, seeded and chopped |
2 garlic cloves, minced |
1 lb ground turkey breast |
1 (28 ounce) can crushed tomatoes |
1 lb eggplant, unpeeled and cut into 1/2-inch chunks |
1/2 lb white mushroom, halved |
3/4 teaspoon salt |
1/2 black pepper, freshly ground |
2 tablespoons fresh oregano or 2 teaspoons dried oregano |
Directions:
1. In a large nonstick dutch oven heat the oil then add the onion, bell pepper and garlic.Cook until softened ( 8 minutes or so) then add the turkey, breaking it up with a wooden spoon. Cook until the liquid evaporates and the turkey begins to brown.
2. Add the tomatoes, eggplant, mushrooms, salt and pepper and bring to a boil.
3. Reduce the heat and simmer uncovered, stirring occasionally for about 20 minutes.
4. Stir in the oregano and simmer until the eggplant has softened, about 10 minutes.
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