Turkey Ratatouille
- 3/4 lb. turkey breast tenderloin, cut into 3/4 inch pieces
- 1/8 tsp. pepper
- 1 Tbsp. olive or vegetable oil
- 2 c. frozen stir fry bell peppers and onions (from 16 oz. pkg.)
- 1 small eggplant, cubed (2 c.)
- 1 medium zucchini, cubed (1 c.)
- 1 can (14 1/2 oz.) Italian style stewed tomatoes, undrained
- 1/4 c. shredded Parmesan cheese
- Sprinkle turkey with pepper. Heat oil in 12 inch nonstick skillet over medium high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown. Stir in stir fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes; reduce heat to low. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.
turkey breast tenderloin, pepper, olive, bell peppers, eggplant, zucchini, italian style stewed tomatoes, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23589 (may not work)