1 eggplant, peeled and cubed
2 lbs. ground turkey
1 bag frozen vegetables (broccoli, cauliflower and carrots)
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of chicken soup
1 (8 oz.) pkg. shredded cheddar cheese
1/2 soup can milk
1/4 c. fine bread crumbs

Using a large skillet with 2 tablespoons of oil or butter, brown two pounds of ground turkey (try to keep it chunky or make little meatballs) and set aside.

Using the same skillet combine fresh eggplant, frozen vegetables, cream of mushroom soup, cream of chicken soup and milk. Bring the mixture to a boil, then cover. Reduce heat and simmer for 10 minutes.

Check occasionally to see if any liquid should be added. After 10 minutes, stir in the cooked turkey and let simmer for 5 more minutes. Place the mixture in a 9x13 inch glass baking dish and cover with shredded cheddar (or Mozzarella). Sprinkle with bread crumbs and bake in the microwave until cheese is melted.

You can replace the frozen vegetables with 2 cups of assorted fresh vegetables which have been pre-cooked. You can also use hamburg instead of turkey replacing the cream of chicken soup with cream of celery or another can of cream of mushroom soup. The trick is to be creative!