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Recipe by: houdaÏfa
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See below ingredients and instructions of the recipe
1 1/4 c Turkey stock; or chicken stk
6 oz Tomato paste
1 ea Eggplant; peeled/diced-med.
1 ea Onion; minced
1 ea Garlic clove; minced
1 x Parsley; sprigs chopped (2-3
2 ts Italian seasoning
1/2 lb Turkey; cooked-1/2" cubes
4 tb Romano cheese; grated
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 From The Daily Breeze - Food Section
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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