|4 tablespoons olive oil - divided|
2 pounds turkey cutlets
1 Japanese or small Italian eggplant - cut 3/4" cubes
1 small zucchini - cut 3/4" cubes
1 small red pepper - cut 3/4" pieces
1 cup sliced mushrooms - (4 oz)
2 garlic cloves - pressed
1/2 cup tomato puree
= (such as Pomi)
1 teaspoon dried basil
1/4 packet sugar substitute
Salt - to taste
Freshly-ground black pepper - to taste
- Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.
- Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.
- Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.
- Comments: Look for Japanese or small Italian eggplants which don't need to be salted before cooking.
Carbohydrates: 9.5 grams
Net Carbs: 6.5 grams
Fiber: 3 grams
Protein: 61.5 grams
Fat: 15.5 grams
Per Serving (excluding unknown items): 150 Calories
14g Fat (78.2% calories from fat)
2g Dietary Fiber
127mg Sodium. Exchanges: 0 Grain(Starch)
2 1/2 Fat
0 Other Carbohydrates.