Rigatoni Bolognese With Ground Turkey

• 1 medium eggplant, peeled and cut into 3/4 inch pieces (about 8 oz. )
• 2 tablespoons vegetable oil, divided
• 1 medium onion, chopped
• 1 medium zucchini, quartered lengthwise and cut into 1/2- inch pieces (about 8 oz. )
• 1 clove of garlic, minced
• 1 can (28 oz.) crushed tomatoes
• 1 lb ground turkey
• 16 oz dried rigatoni pasta
• shaved Parmesean cheese

1. 1. In a dutch oven cook and stir eggplant in 1 tablespoon oil over medium heat, about 5 minutes or until lightly browned. Stir in remaining 1 tablespoon oil, zucchini, and garlic. cook, stirring occasionally, about 3 minutes more or until vegetables are tender.
2. 2. Stir in undrained tomatoes and cooked ground turkey. Bring to a boil. Reduce heat. simmer, covered, for 10 minutes.
3. 3. Meanwhile, cook pasta according to package directions. Drain . toss pasta with tomato mixture. Serve with parmesan cheese, if desired.

eggplant, vegetable oil, onion, zucchini, clove of garlic, tomatoes, ground turkey, rigatoni pasta, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/rigatoni-bolognese-with-ground-turkey-1275752 (may not work)