Turkey with Bean-Yogurt and Nutmeg - serves 4

1 medium aubergine, thinly sliced
1 tbsp olive oil
1 lb turkey breast, diced
1 medium onion, chopped
14 oz can chopped tomatoes
15 can red kidney beans, drained
1 tbsp Hungarian paprika
1 tbsp fresh chopped thyme, or 1 tsp dried
1 tsp chilli sauce
1 1/2 cups Greek-style yogurt
1/2 tsp grated nutmeg
Salt and pepper to taste

Preheat the oven to 375F. Arrange the aubergine in a colander and sprinkle with salt.
Leave the aubergine for 30 minutes, then rinse and pat dry. Brush a non-stick pan with oil and fry the aubergine in batches, turning once, until golden.
Remove aubergine, add the turkey and onion to the pan, then cook until lightly browned. Stir in the tomatoes, beans, paprika, thyme, chilli sauce and salt and pepper.
In a separate bowl, mix together the yogurt and grated nutmeg.
Layer the meat and aubergine in an ovenproof dish, finishing with aubergine. Sprad over the yogurt and bake for 50-60 minutes, until golden.