Turkey & Eggplant Romano Recipe

Ingredients:

1 1/4 cup Turkey stock, or chicken stk
6 oz Tomato paste
1 Eggplant, peeled/diced-med.
1 Onion, minced
1 Garlic clove, minced
Parsley, sprigs chopped (2-3
2 tsp Italian seasoning
1/2 lb Turkey, cooked-1/2" cubes
4 tbsp Romano cheese, grated

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. 175 calories per
person

Servings: 4