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1.
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Cut 2 medium onions into quarters.
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2.
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Devein bell pepper and chop into bite sized wedges.
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3.
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Remove stem and slice mushrooms.
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4.
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Slice eggplant and chop into bite sized pieces.
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5.
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Preheat 2 tablespoons olive oil in sautee pan and mince 2 cloves garlic.
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6.
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Add onions and bell peppers first since they take longest.
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7.
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When onions and bell peppers are halfway cooked add eggplant and eventually mushrooms after eggplant is nearly done.
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8.
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Remember to keep veggies covered with lid all throughout time they are sauteeing
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9.
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Take ground turkey and mix up in bowl along with soaked bread (soaked in milk and thoroughly drained), shaved parmesan, chopped onions, and add in spices mentioned in ingredients.
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10.
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Form into small meatballs, about 1 inch in diameter.
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11.
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Preheat skillet and add an additional 3 tablespoons olive oil in skillet along with 2 additional cloves of minced garlic.
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12.
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Add meatballs to skillet, continually rotating them until all sides are browned and thoroughly cooked.
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13.
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Be sure not to overcook them as overcooking can dry them out.
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When in doubt, cut one in half to see if they're cooked through.
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14.
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In a saucepan, bring Prego spaghetti sauce to a boil, sprinkling additional basil and oregano as desired.
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Add veggies and meatballs after meatballs grease are drained on paper towel.
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15.
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Meanwhile, boil 1 quart water in 2 quart pot, adding a small amount of olive oil and a dash of salt to keep pasta from sticking.
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16.
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Add pasta to boiling water cooking as long as instructed on the package.
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17.
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After pasta is tender drain water
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Voila!
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Now you have yourself an impeccable Italian meal complete with a full daily serving of vegetables!
