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Turkey And Eggplant Romano


Course : Italian
Serves: 4
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Ingredients:


1 1/4 cups turkey stock -- or chicken stk

6 ounces tomato paste

1 medium eggplant -- peeled/diced-med.

1 medium Onion -- minced

1 clove garlic -- minced

3 pieces parsley -- sprigs chopped (2-3

2 teaspoons Italian seasoning

1/2 pound turkey -- cooked-1/2 inch cubes

4 tablespoons romano cheese -- grated
 

Preparation / Directions:


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.

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