I just made the best dinner the other night and it was so easy. I sliced Japanese Eggplant into 1/2 inch slices. Drizzled them with olive oil & balsamic vinegar & salt & pepper. Roasted for 15 minutes at 400. Then I arranged them on a platter and and prepped my turkey. You just brown an onion in olive oil, brown your turkey (I used 2 lbs for 5 people and there was more than enough), then when it’s done browning you salt and pepper it a bit, throw in a can of Mexican tomato sauce – a little spicy – not too much though – definitely more flavorful than regular tomato sauce. I added a splash of balsamic vinegar and I squeezed in a few tablespoons of Harissa paste (this one is from Cost Plus World Market). Add more if you want it spicier. I layered the final simmered product (just 15 minutes is fine) onto the eggplant so it showed a bit out from under and I served with yogurt and fresh mint. A delight.