Title: Turkey & eggplant romano :::gwhp32a
 Categories: Poultry, Quick, Vegetables, Italian
      Yield: 4 Servings
 
  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