The Cabinet

Turkey adds a twist to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers, onions and tomatoes. From eatbetteramerica.

prep time:15 minstart to finish:30 minmakes:4 servings

3/4pound turkey breast tenderloin, cut into 3/4-inch pieces1/8teaspoon pepper1tablespoon olive or vegetable oil2cups frozen stir-fry bell peppers and onions, (from 1-pound bag)1small eggplant, cubed (2 cups)1medium zucchini, cubed (1 cup)1can (14 1/2 ounces) Italian-style stewed tomatoes, undrained1/4cup shredded Parmesan cheese1.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.

Nutritional Information1 Serving: Calories 225 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 440mg; Total Carbohydrate 21 g (Dietary Fiber 5 g); Protein 25 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 56%; Calcium 14 %; Iron 12 % Exchanges: 4 Vegetable; 2 1/2 Lean Meat 
*Percent Daily Values are based on a 2,000 calorie diet.
CREDIT:http://www.eatbetteramerica.com