4 tbsp. butter
1 lg. onion, sliced
4 c. sliced zucchini
1 c. sliced celery
1 1/2 c. eggplant, cubed
5 c. cooked turkey, cut in bite-size pieces
Grated Parmesan cheese
1 can (15 oz.) Spanish style tomato sauce
1 can (7 1/2 oz.) tomato sauce
1/2 c. dry white wine (water can be used)
3/4 c. dry whole wheat bread crumbs

Preheat oven to 350 degrees. In butter, saute onion, zucchini, celery and eggplant until lightly browned and almost tender, about 10 minutes. Combine with turkey in buttered casserole dish. Add tomato sauce, taco sauce and wine. Mix well.

Cover and bake about 30-40 minutes. About 10 minutes before casserole is ready, remove from oven and sprinkle around edges with bread crumbs and grated Parmesan. Return to oven and remove when cheese is just golden. Makes 6 servings.