Ingredients Jump to Instructions ↓

  1. 1 Eggplant (medium)

  2. 3 Zucchini (medium)

  3. 1 Red bell pepper (large)

  4. 4 teaspoons 20ml Olive oil Salt Pepper - freshly ground Cayenne pepper - to taste

  5. 3/4 teaspoon 3.8ml Dried thyme

  6. 1 1/4 lbs 567g / 20oz Turkey breast slices

  7. 1 lb 454g / 16oz Tomato - ripe, in small dice (large)

  8. 1 lb 454g / 16oz Garlic clove (medium)

  9. 1/2 teaspoon 2 1/2ml Dried oregano

  10. 2 tablespoons 30ml Fresh parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut eggplant in 3/4-inch dice. Slice zucchini in rounds about 1/4 inch thick. Core pepper and cut in lengthwise strips about 1/4 inch wide. Heat 1 teaspoon olive oil in a large, heavy skillet or saute pan over medium heat. Add eggplant, salt, and pepper and saute, stirring, about 3 or 4 minutes. Sprinkle with cayenne and half the thyme. Cover and cook over medium-low heat, stirring often, 7 to 10 minutes or until eggplant is tender. Transfer to a bowl. Add 1 teaspoon oil to skillet. Add zucchini, sprinkle with salt and pepper, and saute over medium-high heat about 1 or 2 minutes per side or until tender. Remove with slotted spoon. Add 1 teaspoon oil. Add red bell pepper and saute about 5 minutes or until tender. Add to other vegetables and cover to keep warm. Heat 1 teaspoon oil in heavy skillet over high heat. Add turkey, in batches if necessary, sprinkle with salt and pepper, and saute on both sides until lightly browned and just tender. Transfer to a platter, cover, and keep warm in 250 degree oven. Reheat vegetables. Remove from heat and add diced tomato and remaining thyme. Taste and adjust seasoning. Place turkey slices on platter with vegetables alongside. Reheat skillet from turkey, add garlic and oregano, and pour over turkey. Sprinkle with parsley.


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