Rigatoni Bolognese With Ground Turkey

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   1. In a dutch oven cook and stir eggplant in 1 tablespoon oil over medium heat, about 5 minutes or until lightly browned. Stir in remaining 1 tablespoon oil, zucchini, and garlic. cook, stirring occasionally, about 3 minutes more or until vegetables are tender.

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   2. Stir in undrained tomatoes and cooked ground turkey. Bring to a boil. Reduce heat. simmer, covered, for 10 minutes.

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   3. Meanwhile, cook pasta according to package directions. Drain . toss pasta with tomato mixture. Serve with parmesan cheese, if desired.

* Per serving · 4 servings · Values may vary.

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