Turkey And Eggplant Romano

Recipe Ingredients

1 1/4 cups	296ml	Turkey stock - or chicken stk
6 oz	170g	Tomato paste
1		Eggplant - peeled/diced-med.
1		Onion - minced
1		Garlic clove - minced
		Parsley - sprigs chopped (2-3
2 teaspoons	10ml	Italian seasoning
1/2 lb	227g / 8oz	Turkey - cooked-1/2" cubes
4 tablespoons	60ml	Romano cheese - grated

Recipe Instructions

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.

Source:
Franki Papai Secunda

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