In a large stock pot, heat half of the broth over medium-high heat.
Add eggplant; cook, stirring occasionally, until softened (6 to 8 minutes) then, using a slotted spoon, transfer to a bowl and set aside.
Add remaining broth to the stock pot and reduce heat to medium.
Add next 5 ingredients (onion through garlic); season with salt and pepper and continue to cook vegetables, stirring occasionally, until they have softened about 10 minutes.
Add ground turkey and cook until browned.
Add tomatoes, tomato sauce, tomato paste (if desired), oregano, basil, and eggplant.
Bring mixture to a boil then reduce heat and simmer, stirring occasionally, until sauce is thick and eggplant is tender about 25 minutes.