This made a fantastic spaghetti sauce and received rave reviews from my picky family.

2 tsp olive oil

1 onion, finely chopped

1 green bell pepper, chopped

2 garlic cloves, minced

1 pound ground turkey

1 (28 oz) can crushed tomatoes

1 eggplant, unpeeled and cut into 1/2 inch chunks

1/2 pound white mushrooms, halved

3/4 tsp salt

1/2 tsp pepper

2 Tbsp chopped fresh oregano or 2 tsp dried

1. Heat a large pot over medium high heat.  Swirl on the oil and add onion, bell pepper, and garlic.  Cook until softened, about 8 minutes.  Add the turkey and cook until browned, about 6 minutes.

2. Add the tomatoes, eggplant, mushrooms, salt and pepper; bring to a boil.  Reduce heat and simmer, uncovered, 20 minutes.  Stir in oregano and simmer until eggplant is softened and flavors are developed, about 10 minutes longer.

Makes 6 servings.  Each serving is 1 1/3 cups, 3 points each, and 191 calories.

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