Ingredients:
1 medium Eggplant
3 medium Zucchini
1 large Red bell pepper
2 tsp Olive oil
Salt
Pepper, freshly ground
Cayenne pepper, to taste
3/4 tsp Dried thyme
1 1/4 lb Turkey breast slices
1 large Tomato, ripe, in small
Dice
1 medium Garlic clove
1/2 tsp Dried oregano
2 tbsp Fresh parsley, chopped
Instructions:
Cut eggplant in 3/4-inch dice. Slice zucchini in rounds about 1/4
inch thick. Core pepper and cut in lengthwise strips about 1/4 inch
wide.
Heat 1/2 teaspoon olive oil in a large, heavy skillet or saute pan
over medium heat. Add eggplant, salt, and pepper and saute,
stirring, about 3 or 4 minutes. Sprinkle with cayenne and half the
thyme. Cover and cook over medium-low heat, stirring often, 7 to 10
minutes or until eggplant is tender. Transfer to a bowl.
Add 1/2 teaspoon oil to skillet. Add zucchini, sprinkle with salt and
pepper, and saute over medium-high heat about 1 or 2 minutes per side
or until tender. Remove with slotted spoon. Add 1/2 teaspoon oil.
Add red bell pepper and saute about 5 minutes or until tender. Add to
other vegetables and cover to keep warm.
Heat 1/2 teaspoon oil in heavy skillet over high heat. Add turkey, in
batches if necessary, sprinkle with salt and pepper, and saute on both
sides until until lightly browned and just tender. Transfer to a
platter, cover, and keep warm in 250 degree oven.
Reheat vegetables. Remove from heat and add diced tomato and
remaining thyme. Taste and adjust seasoning.
Place turkey slices on platter with vegetables alongside. Reheat
skillet from turkey, add garlic adn oregano, and pour over turkey.
Sprinkle with parsley.
Recipe By : Faye Levy Chicken Cookbook
From: Date: 05/28
Servings: 4
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