Heat olive oil in large nonstick skillet over medium heat. Add eggplant and cook until softened, about 5 minutes. Transfer eggplant to a bowl and set aside.
Add remaining oil, ground chicken/turkey, onion and garlic to skillet and cook until meat is cooked through and onions are softened, about 6 minutes. Add bell pepper and salt and pepper to taste. Stir in pasta sauce and eggplant and simmer for 5 minutes.
Shave zucchini into thin ribbons using a vegetable peeler or mandolin. Place in microwave safe dish and cook on high for 2-3 minutes or quickly stir fry in pan. Drain excess liquid and top with sauce.
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