Peel the carrots. Chop them in big pieces. Chop the onion and the celery in big pieces too.

Place the carrots + onion + celery in a food processor. Blend 30 sec to a breadcrumbs consistency. Remove from the food processor and set apart.

Using the same food processor add the zucchini and eggplant chopped in big pieces. Blend for 30 sec to a breadcrumb consistency. 

Peel and remove the seeds from the tomatoes. 

In a pan drizzle 4 tablespoons of Extra Virgin Olive Oil, warm the oil for 1 minute and add the carrot/onion/celery mix. Sauté 3 minutes. 

Add the ground turkey and cook for 5 more minutes.

Add the soft zucchini/eggplant mix, all together with the fresh tomatoes and the tomato paste. To season add fresh thyme, bay leaves and a pinch of salt for older kids. Also add 1/2 cup of hot water or broth. Simmer slowly for 15 minutes, stir occasionally.

The Bolognese sauce will be ready when the water from the vegetables + the added one will be nicely absorbed leaving a creamy consistency.