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Italian Mushroom and Eggplant Stew

1 pound lean ground turkey
28 oz jar spaghetti sauce
1 Tablespoon virgin olive oil
1 large onion, chopped
15-oz can cut tomatoes
8-oz package fresh, pre-sliced mushrooms
1 large eggplant, peeled and cut into 3/4 inch cubes
1 teaspoon each, basil and oregano
Salt to taste
1/2 teaspoon garlic powder
cayenne pepper to taste (optional)

In a large skillet, cook the ground turkey until it is crumbly and
browned on the outside. In a 4-6 Qt pot, add the chopped onion,
and cook over medium heat for a couple of minutes. Then add the
package of sliced mushrooms, and continue cooking until the mushrooms
and onions begin to create a liquid in the bottom of the pan. (your
house should smell terrific at this point). Add the spaghetti sauce,
the can of tomatoes, and the spices and stir well. Add the Eggplant
cubes, and stir them in so that they are covered with the sauce.
Increase the heat to meduim high, until the stew begins to bubble.
Then reduce to low heat, and cook until the eggplant is tender
(When the eggplant is cooked, it will be soft and sort of a tannish
color). This stew is great by itself, but is a complete meal when
served over your favorite pasta.


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