Paleo Ground Turkey Sweet Potato Casserole With Eggplant & Tomato

Directions

1. Preheat oven 350 degrees and spray an 8x8 inch square casserole dish with nonstick cooking spray
2. Heat a large pan over medium heat
3. Add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns
4. Stir in the tomato paste and tomatoes to combine with the turkey
5. Add sweet potatoes cooking until slightly softened
6. Place chopped eggplant in a bowl with all seasonings, toss to combine
7. Layer the eggplant on the bottom of the casserole dish
8. Top with turkey and sweet potato mixture
9. Place in the oven and bake 15 minutes
10. While baking, heat a small pot to a boil and add olive oil with almond and coconut flours
11. Stir for 1 minute until it thickens then reduce to medium high heat
12. Slowly add almond milk to the pan whisking as you stir
13. Continue to whisking another 10 minutes until the sauce reduces to half
14. Remove the casserole from the oven and top with sauce
15. Place in the oven and cook another 40-45 minutes until the top of the casserole has browned
16. Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately