1 lb. ground turkey
1 can tomato sauce (8 oz.)
1 c. minced onion
1 c. red wine
1 c. shredded peeled eggplant
2 cloves garlic, minced
3 tbsp. oil
1 tsp. oregano leaves
1 tsp. salt
1 tsp. pepper
1 tsp. basil leaves
1 can tomatoes (28 oz.)
1/4 tsp. cayenne pepper
1/2 c. grated Parmesan cheese
1 pkg. (12 oz.) jumbo pasta shells
3/4 c. shredded mozzarella cheese

Brown meat, onion, eggplant and garlic in oil (do not brown). Season with salt and pepper and set aside. Simmer tomatoes, tomato sauce, wine, oregano, basil and cayenne pepper for 15 minutes. Cook pasta shells in boiling water until al dente. Drain.

Combine turkey mix and Parmesan cheese with 1/2 tomato sauce, stuff the shells and place in 13 x 9 inch baking pan. Spoon remaining sauce over each and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. Serves 8.