1 lb. ground turkey
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/16 tsp. cayenne pepper

2:
1 lb. yellow squash (such as peeled banana squash)
1 lb. summer squash (such as patty pan, scallop, crookneck)
1 sm. eggplant, peeled
29 oz. can (3 1/2 c.) whole tomatoes

3:
1/2 c. fresh mushrooms, quartered
1 green pepper, cut into med. pieces
1 med. zucchini, unpeeled and sliced
Seasoning to taste (Spike, garlic powder, or choice)

Combine ingredients from 1 and brown in ungreased frying pan, breaking up turkey into fairly good sized chunks.

Cut ingredients from 2 into two inch pieces; combine in large pot and bring to a boil; lower heat. Cover and simmer 15-20 minutes.

Add and simmer 15 minutes longer: Browned turkey and ingredients from 3.