My favorite Eggplant Dish... I have a hard time writing down my own recipes because I do everything without real measurements.  When I was taught to make this dish, it was by watching and helping, but the person did not use actual measurements as well....he just threw it all together....

Eggplant Dish:

2 peeled and cubed/diced eggplants

2 sliced/halved zucchini and/or yellow squash 

1 onion (peeled/chopped)

1 T. Minced Garlic

1 small can of sliced ripe olives (optional)

½ c. of chopped Kalamata olives

1 Large Can of drained Petite Diced Tomatoes

1 box/container of Pomi Crushed Tomatoes

2 lbs. of browned/cooked/fat drained ground turkey, ground beef or sirloin (optional)

½ t. cinnamon

½ t. nutmeg

1 t. ground pepper (I usually do ground pepper from the mill – so this is really to taste)

2 T. Heaping or more– Italian Seasonings or just Basil

Feta Cheese (I use a LOT – like two containers of crumbled or half a huge block from BJs)

1 bag of shredded Provolone and/or Mozzarella – or either one…. Provolone is the best

Olive Oil

 Preheat Oven 400 degrees

 I saute the onion, garlic in olive oil and set aside and then cook the ground turkey 

 In my large casserole dish I toss the eggplant and squash with the contents of the pan of onion, garlic and olive oil  and the olives and cooked meat (I have been going vegetarian and leaving out the meat)

 Then add in the tomatoes and seasoning

 Then the seasonings and the cheese liberally – mixed evenly

 Then pop the dish in the oven for an hour until the eggplant is mush….

 I serve it with:

 Couscous – when you go to Trader Joes get a tiny bag or find Sunkist at the store mixed fruit -  some dried cherries/raisin/apple fruit mix and some chopped up small pieces of sundried tomatoes – when you add to boil the water for the couscous, add the dried fruit and tomatoes, they will plump up … then when fully cooked – fluff and garnish with pine nuts and parsley on top ….

Or, I love this with Brown Rice.... 

EXCELLENT DINNER !!!!!