LEBANESE EGGPLANT DISH

1-1/2 T. olive oil, separated
olive oil cooking spray
2 small eggplants, washed and diced
2 large zucchini, washed and diced
1 large onion, diced
2 lbs. ground turkey (Honeysuckle White is gf)
2 28-oz. cans diced tomatoes, or 4-5 large fresh tomatoes, diced
1 15-oz. can chickpeas, rinsed and drained (optional)
4-5 cloves garlic, minced

1. Heat 1 T. olive oil in large skillet over high heat. "Brown" ground turkey, onion and garlic. Drain and set aside.

2. Add remaining 1/2 T. olive oil to skillet and sauté eggplant and zucchini in batches, spraying pan with olive oil spray when needed to prevent veggies from sticking to the bottom of the pan and burning.

3. In 2 13"x9" pans, add a layer of eggplant and zucchini mixture. Next add a layer of ground turkey and onions, then a layer of chickpeas (if desired), and a layer of tomatoes.

4. Bake for 30-45 minutes at 350°. Enjoy!