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Vegetable Stew
A hearty summer dish of tender turkey breast and seasonal vegetables braised in an aromatic tomato sauce.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Cut potatoes into large chunks and pan-fry until golden brown, about 5-7 minutes—don't cook them all the way through. Set aside.
Pan-fry the eggplant on both sides until nicely browned. Set aside.
Sear the turkey over high heat for 5-7 minutes until lightly browned. Set aside.
Sauté the onion until translucent, add the bell pepper, and after 2-3 minutes add the tomatoes. Simmer for 5-7 minutes to develop a fragrant sauce.
Add the spices and water, stir well. Return the potatoes and turkey to the pan, cover, and braise over medium-low heat for 10-15 minutes.
Stir in the minced garlic, return the eggplant to the pan, cover, and braise for another 5 minutes. Finish with fresh herbs sprinkled on top.
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