Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Turkey stock; or chicken stk |
| 6 ounces | Tomato paste |
| 1 \N | Eggplant; peeled/diced-med. |
| 1 \N | Onion; minced |
| 1 \N | Garlic clove; minced |
| \N \N | 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