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Turkey Eggplant Casserole

This recipe is pretty good. I was surprised because it didn't sound good when I first looked at it.
I got it from WW's Simply The Best Cookbook.

1 pounds ground turkey
I onion, chopped
3 garlic gloves, minced
1 large eggplant, cubed
1 (28oz) can crushed tomatoes, no salt added
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
cup seasoned dried bread crumbs
1 teaspoon dried basil
cup grated Parmesan cheese

Preheat oven to 350. Spray a 13 x 9 baking dish with nonstick cooking spray.
Spray a large saucepan with nonstick cooking spray. Add turkey, onion, and garlic and cook over medium heat until turkey is browned and onion is soft, about 5 minutes.
Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil.
Transfer turkey mixture to the baking dish. Bake, covered, until vegetables are tender, about 45 to 50 minutes.
Uncover, sprinkle with cheese, and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Makes 8 servings at 3 points per serving.