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Title: Turkey-Eggplant-Potato Bake
Categories: Poultry Entree Casserole
Yield: 6 Servings
| 1 | lb | Lean ground turkey, beef, or lamb |
| 1 | md | Onion, chopped |
| 1 | md | Green bell pepper, chopped |
| 2 | c | Chopped, peeled potatoes |
| 1 | md | Eggplant (7X4 1/2 in.), peeled and chopped |
| 2 | Garlic cloves, minced | |
| 1 | cn | (6 oz) tomato paste |
| 1/3 | c | Dry red wine |
| 1/3 | c | Water |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Cottage cheese |
| 1 | Egg | |
| 1 | tb | Chopped parsley |
| 2 | tb | Grated Parmesan cheese |
In a 10-inch ovenproof skillet or large flameproof casserole, cook turkey and onion over medium-high heat, stirring often, until turkey is no longer pink, about 5 minutes. Drain off any fat.
Stir in green pepper, potatoes, eggplant, garlic, tomato paste, red wine, water, chili powder, cumin, salt, and pepper. Heat to boiling. Reduce heat to medium-low. Cover and cook until potatoes and eggplant are tender, about 15 minutes.
Preheat oven to 350F. Mix together cottage cheese, egg, and parsley until well blended. Spread evenly over top of eggplant mixture. Sprinkle with Parmesan cheese. Bake about 30 minutes, or until set.
Source: 365 Easy One-Dish Meals
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