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Title: Turkey & Eggplant Romano :::gwhp32a
Categories: Poultry Easy Vegetable Italian
Yield: 4 Servings

1 1/4cTurkey stock; or chicken stk
6ozTomato paste
1 Eggplant; peeled/diced-med.
1 Onion; minced
1 Garlic clove; minced
  Parsley; sprigs chopped (2-3
2tsItalian seasoning
1/2lbTurkey; cooked-1/2" cubes
4tbRomano cheese; grated

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 From The Daily Breeze - Food Section

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