| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 3 |
md |
Zucchini |
| 1 |
lg |
Red bell pepper |
| 2 |
ts |
Olive oil |
|
|
Salt |
|
|
Pepper — freshly ground |
|
|
Cayenne pepper — to taste |
| 3/4 |
ts |
Dried thyme |
| 1 1/4 |
lb |
Turkey breast slices |
| 1 |
lg |
Tomato — ripe, in small |
|
|
Dice |
| 1 |
md |
Garlic clove |
| 1/2 |
ts |
Dried oregano |
| 2 |
tb |
Fresh parsley — chopped |
INSTRUCTIONS
Cut eggplant in 3/4-inch dice. Slice zucchini in rounds about 1/4 inch
thick. Core pepper and cut in lengthwise strips about 1/4 inch wide.
Heat 1/2 teaspoon olive oil in a large, heavy skillet or saute pan over
medium heat. Add eggplant, salt, and pepper and saute, stirring, about 3
or 4 minutes. Sprinkle with cayenne and half the thyme. Cover and cook
over medium-low heat, stirring often, 7 to 10 minutes or until eggplant is
tender. Transfer to a bowl.
Add 1/2 teaspoon oil to skillet. Add zucchini, sprinkle with salt and
pepper, and saute over medium-high heat about 1 or 2 minutes per side or
until tender. Remove with slotted spoon. Add 1/2 teaspoon oil. Add red
bell pepper and saute about 5 minutes or until tender. Add to other
vegetables and cover to keep warm.
Heat 1/2 teaspoon oil in heavy skillet over high heat. Add turkey, in
batches if necessary, sprinkle with salt and pepper, and saute on both
sides until until lightly browned and just tender. Transfer to a platter,
cover, and keep warm in 250 degree oven.
Reheat vegetables. Remove from heat and add diced tomato and remaining
thyme. Taste and adjust seasoning.
Place turkey slices on platter with vegetables alongside. Reheat skillet
from turkey, add garlic adn oregano, and pour over turkey. Sprinkle with
parsley.
Recipe By : Faye Levy Chicken Cookbook
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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