Turkey Breasts With Sausages And Roasted Vegetables

• 2 None small eggplants, trimmed and cut into chunks
• 1 lb plum tomatoes, halved
• 7 tbsp olive oil
• 2 tsp fresh thyme leaves
• 2 tbsp fresh rosemary leaves
• 1 tbsp chopped flat-leaf parsley
• 8 None breaded turkey breasts, about 3 oz each
• 4 None Italian sausages

1. For the roasted vegetables, preheat oven to 400u0b0F. Place the eggplant and tomatoes in a roasting pan. Sprinkle with 2 tbsp olive oil and sprinkle with 1 tsp thyme and 1 tbsp rosemary. Toss to coat the vegetables. Season and roast 20-30 mins, until softened and lightly charred.
2. Place remaining herbs in a bowl with remaining oil. Add the turkey to the bowl and toss to coat. Heat a frying pan over high heat. Add herbed oil and cook turkey 3-4 mins each side. Remove from pan and keep warm. Add sausages and cook 5-6 mins, until golden. Transfer turkey to serving plates. Serve with sausages and vegetables.
3. Transfer 2 turkey escalopes to each serving plate. Serve with a sausage and the vegetables.

eggplants, tomatoes, olive oil, thyme, rosemary, flatleaf parsley, turkey breasts, italian sausages

Taken from recipes-plus.com/api/v2.0/recipes/26733 (may not work)