1 lb short pasta such as elbows, preferably whole wheat
Cut the eggplant into a medium dice. Place eggplant in strainer, and sprinkle salt over the eggplant, tossing gently so all the eggplant is coated with salt. Put a bowl on top of the eggplant to gently press down without crushing the eggplant. After 20 minutes of salting the eggplant, blot it dry with a paper towel to remove salt and excess moisture.
Add 5 tablespoons olive oil to a large skillet and heat on medium until it begins to shimmer. Add the eggplant in a single layer and cook for 5 minutes undisturbed. Stir, and continue to cook the eggplant for about 8 more minutes, stirring occasionally. When the eggplant has browned, remove it with a slotted spoon to a bowl and set aside.
Add the final tablespoon olive oil to the skillet, and heat on medium. Add the onion, cook for 5 minutes until it begins to soften. Add the garlic, cook for another minutes.
Add the turkey to the skillet, breaking it up with a heavy spoon. Stir it to combine with the onions. Cook until it begins to turn white, about 5 minutes.
Stir the tomatoes into the skillet, followed by the eggplant. Add the fennel, rosemary and balsamic vinegar, stir to combine.
Simmer the sauce on medium low, stirring occasionally, for about 20 minutes.
Meanwhile, as the sauce simmers, cook the pasta according to package instructions. Drain the pasta when cooked, and toss immediately with the pasta. Enjoy with a glass of Merlot or an Italian red wine.