Turkey Ratatouille - cooking recipe

Ingredients

3/4 lb. turkey breast tenderloin, cut into 3/4 inch pieces
1/8 tsp. pepper
1 Tbsp. olive or vegetable oil
2 c. frozen stir fry bell peppers and onions (from 16 oz. pkg.)
1 small eggplant, cubed (2 c.)
1 medium zucchini, cubed (1 c.)
1 can (14 1/2 oz.) Italian style stewed tomatoes, undrained
1/4 c. shredded Parmesan cheese

Preparation

Sprinkle turkey with pepper. Heat oil in 12 inch nonstick skillet over medium high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown. 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. Stir in tomatoes; reduce heat to low. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.