Turkey Ratatouille

By á-174942

Ingredients

• 4 tablespoons olive oil divided
• 2 pounds turkey cutlets
• 1 Japanese or small Italian eggplant cut 3/4" cubes
• 1 small zucchini cut 3/4" cubes
• 1 small red pepper cut 3/4" pieces
• 1 cup sliced mushrooms - (4 oz)
• 2 garlic cloves pressed
• 1/2 cup tomato puree (such as Pomi)
• 1 teaspoon dried basil
• 1/4 packet sugar substitute
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.

Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 61.5 grams
Fat: 15.5 grams
Calories: 429