Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 16 oz ground turkey breast
  • 1/2 tsp sea salt
  • 1/2 tsp red chili flakes
  • 1 eggplant (diced)
  • 32 oz whole peeled tomatoes
  • 1/4 c tomato paste (+ 2 c water)
  • 14 oz can fire roasted tomatoes (diced)
  • 8 oz whole wheat spaghetti (cooked according to package directions)
  • Fresh basil (parsley and parmesan cheese (optional garnish))

Instruction

  • Bring a large pot of salty water to boil and cook pasta according to package directions.
  • Saute onion and garlic in a large sauce pot over medium heat. (Tip: Use non-stick cooking spray to save calories. Alternatively, you can saute in olive oil.)
  • Once onions and garlic are translucent, add ground turkey breast, salt and chili flakes.
  • Use a wooden spoon or a potato masher to break down the turkey breast.
  • Cook for 8-10 minutes until turkey breast is nicely browned. Brown = flavor.
  • Add eggplant and saute additional 5-6 minutes until softened.
  • Pour in whole peeled tomatoes and use potato masher or wooden spoon to gently break down the tomatoes. Alternatively, you can use scissors to break down the tomatoes.
  • In a small bowl, whisk together tomato paste and water then add to the pan along with the fire roasted diced tomatoes.
  • Bring pot to a boil then turn to low and simmer for 30 minutes. Check for seasoning and add additional salt or pepper if needed.
  • Serve over whole wheat spaghetti and garnish with fresh basil, parsley or parmesan cheese.