Turkey, Eggplant, and Red Pepper Skillet

Ingredients

• Olive oil

  1 tbsp or 14g

• Ground turkey

  raw

  8 oz or 228g

• Eggplant

  raw

  1 cup, cubes or 82g

• Red bell pepper

  raw

  1 medium or 119g

• Tomato sauce

  unsalted

  1 cup or 245g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Warm the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes. Drain excess moisture if needed.
2. Stir in the eggplant and cook, stirring occasionally, until it begins to soften, about 5 minutes.
3. Add the tomato sauce, diced red bell pepper, dried basil, salt, and black pepper. Stir to combine and bring to a gentle simmer.
4. Reduce heat to low and simmer uncovered, stirring occasionally, until the vegetables are tender and flavors meld, about 10 minutes.
5. Taste and adjust seasoning if needed, and serve hot.