In a large skillet add 3 tablespoons of the olive oil over MEDIUM HIGH heat, add ground turkey and cubed eggplant and cook for 10 minutes. Remove and set aside.
To the same skillet add the remaining olive oil. Add onions, peppers and garlic and cook sauté for 5 minutes. Then add tomatoes, lemon juice, and honey.
Stir in turkey and eggplant to skillet and cook 10 minutes, until sauce thickens. Season with salt and pepper to taste. Serve immediately.
Notes
SERVING SUGGESTION: Turnip fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 375-degree oven, turning once, until tender. Sprinkle with salt, pepper and garlic powder to taste).GLUTEN FREE: No changes necessary.NUTRITION: 354 Calories; 23g Fat (58.4% calories from fat); 22g Protein; 15g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 116mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.