Turkey-Eggplant Casserole

Four 4 block meals ~ Courtesy of www.the-zone-diet-recipes.com

INGREDIENTS:
3/4 lb (12 oz) ground skinless turkey (7P)
1 1/2 onion chopped (1C)
3 garlic cloves
3 cups eggplant, cubed (2C)
1 cup can crushed tomatoes (1C )
2 green bell pepper, seeded & diced (1C)
2 red bell pepper, seeded & diced (1C)
1 cup caned black beans (4C)
3oz seasoned dried bread crumbs (6C)
1 tsp basil
1/4 c grated Parmesan cheese (9P, 5F)
1 tblsp and 1tsp olive oil (11F)
1. Preheat oven to 350. Spray 13 x 9 baking dish with nonstick cooking spray.
2. Add 1 tblsp and 1 tsp of olive oil in a large pan, heat. Add turkey, onion, and garlic. Cook, stirring as needed,until browned and onion is softened, 5-6 minutes.
3. Add eggplant, tomatoes, peppers, bread crumbs, black beans ( strained and rinsed) and basil, bring to boil,stirring as needed.
4. Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45-50 minutes.
5. Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 min. Let stand 4 minutes before serving