This one pot dish makes a hearty meal that's perfect for those busy nights when several different schedules need to be accommodated. It can be made the day before and reheats well.
1lb 12oz package ground turkey
2 small eggplants, diced
1/2 small zucchini squash, diced
2 large tomatoes, cut into wedges
1 clove garlic, chopped
2 Tbs tomato paste
1/2-1 cup of water
1 tsp dried pure oregano
Fresh basil, chopped
Salt & pepper to taste
Preheat oven to 425 degrees F
Spread chopped vegetables on a large rimmed baking sheet.
Drizzle with olive oil.
Roast for about 25-30 minutes, stirring halfway through.
While vegetable are roasting, brown ground turkey in a large pan until cooked through.
Once vegetables are roasted, add to the pan of browned turkey and stir to combine. Add 2 tbs tomato paste and water (1/2cup-1 cup) a little at a time to reach desired consistency.
Stir in oregano and basil and season to taste with salt and pepper.
Makes 3-4 servings
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, Whole30 compliant®