Turkey Ratatouille



1 c green pepper, cut into 1-inch cubes

2 c onion, thinly sliced

1 to 2 Cloves garlic, minced

1 tbsp olive oil

1 lb eggplant, peeled, if desired, cut into 1-inch cubes

1/2 lb zucchini, thinly sliced

1/2 lb mushrooms, qtered

1 lb tomatoes, peeled and cut into wedges

1/4 c fresh parsley, chopped

1-1/2 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

1 lb NO-SALT TURKEY BREAST, cut into 1/2-inch cubes


In 5-quart saucepan, over medium heat, saute green pepper, onion and garlic in oil for 2 minutes or until peppers are soft and onions are translucent. Add eggplant, zucchini and mushrooms; cook 3 to 4 minutes or until vegetables are tender.

Stir in tomatoes, parsley, Italian seasoning, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.

Fold in turkey and cook 2 to 3 minutes or until heated through.

Nutrition Facts

Total Calories 242

Total Fat 5 g

% Daily Total Fat 18

Cholesterol 48 g

Sodium 107 mg

Total Carbohydrates 21 g

Protein 29 g