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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml Turkey stock - or chicken stk

  2. 6 oz 170g Tomato paste

  3. 1 Eggplant - peeled/diced-med.

  4. 1 Onion - minced

  5. 1 Garlic clove - minced Parsley - sprigs chopped

  6. 2-3 2 teaspoons 10ml Italian seasoning

  7. 1/2 lb 227g / 8oz Turkey - cooked-

  8. 1/2" cubes

  9. 4 tablespoons 60ml Romano cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients except turkey and Romano cheese in a large non-stick skillet. (or other skillet, sprayed with Pam) Simmer uncovered, stirring frequently, until eggplant is tender and most of the liquid has evaporated (10 to 12 minutes). Stir in turkey and heat through. Sprinkle with cheese and serve immediately.

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