“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!!”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: