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Turkey Ratatouille

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By Betty Crocker Kitchens
Updated Sep 30, 2006
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Turkey adds a twist to the classic French ratatouille, a blend of sautéed fresh eggplant, zucchini, peppers, onions and tomatoes.

Turkey Ratatouille

  • Prep Time 15 min
  • Total 31 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Sprinkle turkey with pepper.
  • Step 
    2
    Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
  • Step 
    3
    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.
  • Step 
    4
    Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.

Nutrition

225 Calories
7 g Total Fat
25 g Protein
21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
440 mg
Potassium
880 mg
Total Carbohydrate
21 g
Dietary Fiber
5 g
Protein
25 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
56%
56%
Calcium
14%
14%
Iron
12%
12%
Exchanges:
4 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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