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.

Yields 4 Servings.

Nutritional Information:
Calories 225 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 440 mg; Total Carbohydrate 21 g (Dietary Fiber 5 g); Protein 25 g