Turkey and Eggplant Ragu with Whole Wheat Spaghetti

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
turkey ragu

The heat is on and that means eggplant season is in full swing or coming to a farmer’s market near you soon! Eggplant is a great way to stretch your food dollar because it’s meaty, rich texture literally takes on the flavor of whatever you’re cooking. Whether you’re craving Asian, Middle Eastern or Italian, eggplant is extremely versatile. Additionally, by filling your plate with eggplant, you can use less meat. Less meat means you will save calories, fat, cholesterol and of course money.

With a last name like Della Croce, you can imagine that my Sicilian husband loves a tomato-based ragu any day of the week. Today’s Turkey and Eggplant Ragu is one of our favorite ways to enjoy eggplant and reap all of it’s health benefits.

Give this recipe a try and be sure to make extra – it always tastes better on the 2nd and 3rd day!

Your fork is waiting.

Turkey Ragu

Turkey and Eggplant Ragu with Whole Wheat Spaghetti

3 stars
Turkey and Eggplant Ragu is one of our favorite ways to enjoy eggplant and reap all of it’s health benefits.
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Servings4

Ingredients
 

  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 16 oz ground turkey breast
  • ½ tsp sea salt
  • ½ tsp red chili flakes
  • 1 eggplant (diced)
  • 32 oz whole peeled tomatoes
  • ¼ c tomato paste (+ 2 c water)
  • 14 oz can fire roasted tomatoes (diced)
  • 8 oz whole wheat spaghetti (cooked according to package directions)
  • Fresh basil (parsley and parmesan cheese (optional garnish))

Instructions
 

  • Bring a large pot of salty water to boil and cook pasta according to package directions.
  • Saute onion and garlic in a large sauce pot over medium heat. (Tip: Use non-stick cooking spray to save calories. Alternatively, you can saute in olive oil.)
  • Once onions and garlic are translucent, add ground turkey breast, salt and chili flakes.
  • Use a wooden spoon or a potato masher to break down the turkey breast.
  • Cook for 8-10 minutes until turkey breast is nicely browned. Brown = flavor.
  • Add eggplant and saute additional 5-6 minutes until softened.
  • Pour in whole peeled tomatoes and use potato masher or wooden spoon to gently break down the tomatoes. Alternatively, you can use scissors to break down the tomatoes.
  • In a small bowl, whisk together tomato paste and water then add to the pan along with the fire roasted diced tomatoes.
  • Bring pot to a boil then turn to low and simmer for 30 minutes. Check for seasoning and add additional salt or pepper if needed.
  • Serve over whole wheat spaghetti and garnish with fresh basil, parsley or parmesan cheese.

Notes

Excellent source of iron, Vitamin C, A and calcium

Nutrition

Calories: 419kcalCarbohydrates: 59.2gProtein: 39.6gFat: 2.8gSaturated Fat: 0.2gCholesterol: 70mgSodium: 960mgFiber: 13.8g

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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2 responses to “Turkey and Eggplant Ragu with Whole Wheat Spaghetti”

  1. Karen Avatar
    Karen

    This needed a lot more seasoning; I added more garlic, salt, pepper, Italian seasoning, and fresh basil. My family gave it a 4.3 after the added seasoning.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Glad you found a way to make it better for your family!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.