Turkey Ratatouille

Turkey adds a twist to the classic French ratatouille,
with a blend of sautéed fresh eggplant, zucchini,
green bell peppers, onions and red ripe tomatoes.

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

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