Recipe for Pasta Shells with Ground Turkey and Eggplant (Light) 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb ground turkey breast
2 tbl light-flavored olive oil or more
1 x 12 ounce eggplant cut into 1-inch
cubes
1 med onion chopped
1/2 cup chopped green bell pepper
2 x carrots scrubbed and finely
chopped
1 x clove garlic minced
1/2 cup chopped fresh or canned tomatoes
1/2 tsp dried basil leaves
1/2 tsp black pepper
8 oz medium-size pasta shells cooked and drained
4 tbl grated Parmesan cheese
Instructions:
Instructions: Saute ground turkey in a skillet over medium heat until lightly browned. Remove from skillet with a slotted spoon and set aside. Drain fat from skillet.

Heat olive oil in the skillet over medium heat. Add eggplant and stir-fry for 10 minutes. Remove from skillet with the slotted spoon and set aside.

Saute onion, pepper, carrots, and garlic in skillet for 5 minutes. Return ground turkey and eggplant to skillet.

Stir in tomatoes, basil, and pepper. Simmer for 5 minutes.

In a large bowl, toss cooked pasta with the eggplant-ground turkey sauce. Garnish with Parmesan cheese and parsley before serving.

This recipe has been modified to reduce the calories from fats. Original recipe suggested twice the oil and parmesan cheese.

Start to Finish Time:
"0:45"

NOTES : This eggplant sauce for pasta features lean ground turkey, carrots, peppers, and tomatoes.

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