Slice 1 large eggplant and drain in a colander.
Chop 2 small onions and brown in oil in a large skillet.
After the onions start to brown, add a few cloves of minced garlic.
Chop the eggplant into cubes and brown in the same pan. Add a splash of white wine, scraping up the browned bits from the bottom of the pan.
Add 1 package ground turkey and cook, breaking up the meat with a spatula. Season with cinnamon, cumin, nutmeg, sugar, salt, red pepper flakes, and balsamic vinegar.
Chop 1 tomato and a few Tbsp of sun-dried tomatoes. Add to the pan. Continue cooking and simmering until most of the liquid has evaporated.
In the meantime, cook 1/2 package of whole wheat elbow macaroni according to the package directions.
Mix the macaroni with the eggplant mixture. Mix in chopped fresh parsley. Season with a drizzle of walnut oil.
