1) Place diced eggplant in a colander. Salt and allow liquid to drain.
2) In a 4-quart pot, heat 1/4 cup oil. Add minced garlic and cook until garlic lightly browns.
3) Add onions and sweat for 10 minutes until golden.
4) Add ground turkey, 1/4 cup oil and stir. Saute on low for 20 minutes.
5) Wash off eggplant and add to pot. Stir to combine.
6) Add stock and chopped green pepper.
8) Add seasoning. Stir to combine thoroughly.
7) Lower heat and simmer for one hour.