TASTY TUESDAY!

Another easy one-one pot!

One of my many versions of healthy spaghetti. The great thing about spaghetti is you can cook up a batch and have it for leftovers during the week-and the leftovers are even better since the spices have had a chance to really get into the sauce.

Ingredients:

Enough whole meal pasta for 4-6 serves
1 T olive oil
1 T minced garlic
1/2 K minced turkey (or 1lb)
1 med sized eggplant chopped
1 large tomato chopped
1/2 C mushrooms chopped ( I usually use the Swiss browns-but they didn't have those at the store so I used the field mushrooms)
1 jar of pasta sauce of your choice
1 T tomato paste
1-2 T of Italian seasoning
if you have some fresh basil, oregano etc-definitely throw that in!
1/4 c olives

Boil up pasta for about 10-15 minutes-drain.
In the same pan, sate garlic in olive oil for a minute then add meat-cook meat for just a few minutes then add eggplant, cook for a few minutes, add tomato, then pasta sauce, paste & seasonings. Cook for about 10-15 minutes, add olives-cook a few more minutes add pasta-heat through for about 5 minutes.
Done!
Can be served with some freshly grated Parmesan.

Enjoy!