1 med. eggplant (1 to 1 1/4 lb.) pared and cubed
1 qt. water
2 tsp. salt, divided
10 oz. ground turkey
1 c. EACH diced onions AND green bell pepper
1 tsp. oregano leaves
1 sm. garlic clove, minced OR 1/4 to 1/2 tsp. garlic powder
1/2 tsp. pepper
Dash ground red pepper
1 c. tomato sauce
2 tbsp. chopped fresh parsley OR 1 tbsp. dried
1 tbsp. grated Parmesan cheese

In 4-quart saucepan combine eggplant, water and 1 teaspoon salt and bring to a boil. Reduce heat and cook for 5 minutes, drain and set aside.

Spray 12-inch nonstick skillet with non-stick cooking spray and heat over medium heat; add turkey and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is lightly browned (3 to 4 minutes). Stir in onions, bell pepper and seasonings and cook, stirring, frequently until vegetables are tender (4 minutes).

Add eggplant, tomato sauce and parsley and stir to combine. Cover and let simmer for 30 to 35 minutes. Sprinkle with Parmesan cheese.

Great for someone watching their weight. Makes 4 (1 1/2 cup each) servings. 189 calories per serving.