Eggplant Stew

• 2 small eggplant, pared, diced and parboiled


• 1 pound ground turkey


• 1/2 package chili seasoning mix (I like to use Williams brand)


• 1 teaspoon sugar


• Pinch ground cumin


• Pinch ground oregano


• Pinch ground coriander


• 16 ounces diced tomato, with juice


• 8 ounces tomato sauce


• 1 fist of Italian parsley, (about 1/3 cup) stems removed and chopped

Parboil eggplant, drain and set aside. Brown ground turkey in a nonstick skillet. Combine with drained eggplant, seasoning mix, sugar, cumin, oregano, coriander, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Add parsley and serve.