Turkey And Eggplant Romano

We must not treat that knowledge simply as a source of delight. We must do something more. We must follow in the train of those who, knowing God, have proclaimed Him. Here is our task. Here is an additional delight. This knowledge, like all knowledge, is enjoyed best when it is shared. And this knowledge of God, like no other knowledge, will bring life and health to a sin-sick world. It is the glory of the Christian to tell out the glory of God. God made us for this. Let us arise and do it with all our might!

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Eggs, Dairy	Italian	Italian, Poultry, Quick, Vegetables	4	Servings

INGREDIENTS

1 1/4	c	Turkey stock, or chicken stk
6	oz	Tomato paste
1		Eggplant, peeled/diced-med.
1		Onion, minced
1		Garlic clove, minced
		Parsley, sprigs chopped 2-3
2	t	Italian seasoning
1/2	lb	Turkey, cooked-1/2" cubes
4	T	Romano cheese, grated

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Luck has nothing to do with it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 134 Calories From Fat: 41 Total Fat: 4.6g Cholesterol: 39.1mg Sodium: 370.6mg Potassium: 614.7mg Carbohydrates: 11.5g Fiber: 2.4g Sugar: 6.5g Protein: 13.4g