Turkey Ratatouille

 

3/4

pound turkey breast tenderloin, cut into 3/4-inch pieces

1/8

teaspoon pepper

1

tablespoon olive or vegetable oil

2

cups frozen stir-fry bell peppers and onions, (from 1-pound bag)

1

small eggplant, cubed (2 cups)

1

medium zucchini, cubed (1 cup)

1

can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

1/4

cup shredded Parmesan cheese

• 1 Sprinkle turkey with pepper.
• 2 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
• 3 Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.
• 4 Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.