Vegetable Stew with Turkey

Sauté large potato chunks over medium-high heat until golden brown (5-7 minutes), without cooking them all the way through. Remove from the pan.

Pan-fry the eggplant slices on both sides until browned. Remove from the pan.

Sear the turkey over high heat for 5-7 minutes until lightly browned. Remove from the pan.

Sauté the onion until translucent, add the bell pepper, and after 2-3 minutes, add the tomatoes. Simmer for 5-7 minutes to form a flavorful sauce. Add the spices and water, then stir well.

Return the potatoes and turkey to the skillet, cover with a lid, and simmer over low heat for about 10-15 minutes.

Next, add the minced garlic, return the eggplant to the skillet, and simmer covered for another 5 minutes.