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Italian Mushroom and Eggplant Stew


  • 1 pound lean ground turkey
  • 28 ounces jar spaghetti sauce
  • 1 tablespoon virgin olive oil
  • 1 large onion, chopped
  • 15-oz can cut tomatoes
  • 8-oz package fresh, pre-sliced mushrooms
  • 1 large eggplant, peeled and cut into 3/4 inch cubes
  • 1 teaspoon each, basil and oregano
  • Salt to taste
  • 1/2 teaspoon garlic powder
  • cayenne pepper to taste (optional)

In a large skillet, cook the ground turkey until it is crumbly and browned on the outside. In a 4-6 Qt pot, add the chopped onion, and cook over medium heat for a couple of minutes. Then add the package of sliced mushrooms, and continue cooking until the mushrooms and onions begin to create a liquid in the bottom of the pan. (your house should smell terrific at this point). Add the spaghetti sauce, the can of tomatoes, and the spices and stir well. Add the Eggplant cubes, and stir them in so that they are covered with the sauce. Increase the heat to meduim high, until the stew begins to bubble. Then reduce to low heat, and cook until the eggplant is tender (When the eggplant is cooked, it will be soft and sort of a tannish color). This stew is great by itself, but is a complete meal when served over your favorite pasta.

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