Turkey & eggplant romano
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1 1/4 cup Turkey stock; or chicken stk
6 oz Tomato paste
1 each Eggplant; peeled/diced-med.
1 each Onion; minced
1 each Garlic clove; minced
1 x Parsley; sprigs chopped (2-3
2 t Italian seasoning
1/2 lb Turkey; cooked-1/2" cubes
4 tbl Romano cheese; grated
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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

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