Turkey & eggplant romano

Yield: 4 Servings

Measure Ingredient
1¼ cup Turkey stock; or chicken stk
6 ounces Tomato paste
1 Eggplant; peeled/diced-med.
1 Onion; minced
1 Garlic clove; minced
Parsley; sprigs chopped (2-3
2 teaspoons Italian seasoning
½ pounds Turkey; cooked-1/2" cubes
4 tablespoons Romano cheese; grated

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. 175 calories per person

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