2 med. eggplants (diced)
1/4 c. oil
1 med. onion, chopped fine
4 oz. extra thin spaghetti
2 cans Campbell's Italian tomato soup
1 can water
16 oz. ground turkey
4 oz. sharp cheddar cheese

Place sliced eggplant in a colander. Sprinkle it with salt. Let stand until spaghetti is cooked and rinsed. Pat eggplant with paper towel. Pour oil in hot heavy skillet add eggplant. Cook over low heat until soft (about 20 minutes). Add onions toss with eggplant until limp. Pour in casserole dish. Cook ground turkey in skillet until done add turkey and all ingredients to casserole dish. Add cheese on top and cook until cheese melts.