Mediterranean Turkey and Eggplant Stir-Fry
1 Pound Ground turkey
1 Cup onion; thinly sliced
2 Cloves Garlic; minced
1.5 teaspoons dried oregano; crushed
1 Teaspoon dried mint; crushed
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
4 Cups eggplant; peeled and cut into 1/2-inch cubes
1 Cup green pepper; seeded and cut into 1/2-inch cubes
1 Tablespoon olive oil
1 Teaspoon Sugar
1 Medium tomato; cut in wedges See Note
1 Tablespoon Feta cheese; crumbled
1In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, oregano, mint, salt and pepper 5 to 6 minutes or until meat is no longer pink. Remove turkey mixture from skillet and set aside.
2 In same skillet, over medium-high heat, saute eggplant and green pepper in oil 4 minutes or until vegetables are crisp-tender.
3 Combine turkey mixture with vegetable mixture. Stir in sugar and tomato. Cook mixture, over medium-high heat, 4 to 5 minutes or until heated throughout.
4 To serve, top turkey mixture with Feta cheese.
5 NOTE: To peel a tomato, cut a skin-deep X in the blossom end of the tomato. Drop into boiling water and blanch for 15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water. Skin will slip off easily. Cut into wedges.