Italian Stuffed Swiss Chard - cooking recipe

Ingredients

1 large bunch Swiss chard (about 2 lb.)
2 Tbsp. olive or salad oil
1 large onion, chopped
1 small eggplant (about 1 lb.)
1 (16 oz.) pkg. Mozzarella cheese
1/2 lb. ground turkey
1/2 tsp. salt
1/4 c. grated Parmesan cheese
1 (15 oz.) container refrigerated fresh tomato sauce
1 medium size tomato

Preparation

About 1 1/4 hours before serving, cut off tough stems of Swiss chard. Remove 8 large leaves; trim ribs of leaves very thin. Coarsely chop remaining Swiss chard to measure about 4 cups loosely packed.
In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook onion until it begins to brown, about 10 minutes.