Turkey Ratatouille Recipe | Betty Crocker

Ingredients

• 3/4 pound turkey breast tenderloin, cut into 3/4-inch pieces
• 1/8 teaspoon pepper
• 1 tablespoon olive or vegetable oil
• 2 cups frozen stir-fry bell peppers and onions, (from 1-pound bag)
• 1 small eggplant, cubed (2 cups)
• 1 medium zucchini, cubed (1 cup)
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
• 1/4 cup shredded Parmesan cheese