Eggplant Marinara with ground turkey

Ingredients

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Onions

  Raw

  1 cup, chopped or 160g

• Cooking Stock, Chicken, No Salt Added

  Kitchen Basics

  ½ cup or 50g

• Diced Tomatoes

  Canned - Del Monte

  1 cup or 252g

• Traditional Spaghetti Sauce, canned

  Del Monte

  1 cup or 249g

• Carolina Red Wine

  Duplin

  1 glass or 147g

Directions

1. Peel and chop eggplants. Sprinkle with salt and let sit for 30 minutes. Rinse well.
2. Season olive oil with spices and heat until the spices are aromatic. (about 30 seconds) Brown turkey and onions in olive oil. Remove from pan.
3. In the same pan, brown eggplant in seasoned olive oil. Add more oil if necessary
4. Add turkey, onions, canned spaghetti sauce, chopped tomatoes, wine and chicken broth. Add water if necessary to cover the ingredients.
5. Bring to a soft boil, then simmer until done, stirring occasionally to keep from sticking. About 45 minutes to an hour.

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