1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.
5 oz ground turkey meat
2 Cup zucchini, sliced
3 large sliced mushrooms
garlic crushed ( 1 clove)
1 Med onion, chopped coarse
1/2 Cup Health Choice tomatoes w Garlic Sauce
olive oil (1 tablespoon)
1/2 C Chickpeas (dried prepared)
salt
pepper to taste
1 tablespoon of Szechuan sauce or chili powder if desired

In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomato Sauce and water.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.

 

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