Ingredients
3/4
pound turkey breast tenderloin, cut into 3/4-inch pieces
1/8
teaspoon pepper
1
tablespoon olive or vegetable oil
2
cups frozen stir-fry bell peppers and onions, (from 1-pound bag)
1
small eggplant, cubed (2 cups)
1
medium zucchini, cubed (1 cup)
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/4
cup shredded Parmesan cheese
Preparation
Sprinkle turkey with pepper.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.
Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.
