Ingredients

The following ingredients have 4 Servings
  • 4 Turkey steak (each weighing 200 g)
  • 2 Tbsps vegetable oil (for frying)
  • 1 Eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 4 tomatoes
  • 1 carrot
  • 2 small, thin zucchini
  • 1 onion
  • 1 clove garlic cloves
  • 4 Tbsps olive oil
  • 0.375 cup vegetable stock
  • salt
  • freshly ground Black pepper
  • 4 Tbsps grated Parmesan (to serve)
  • Olive Bread (to serve)

Instruction

  • Wash and dice the aubergine and sprinkle with salt. Wash and slice the courgettes. Peel the carrot, halve lengthwise and cut into pieces. Halve and core the peppers and cut into strips. Drop the tomatoes into boiling water for a few seconds, then skin and dice. Peel and finely chop the onion and garlic. Heat the olive oil and sweat the onion, garlic and tomatoes until soft. Add the stock and simmer for 5 minutes, then add the rest of the vegetables and cook over a medium heat with a lid on the pan for a further 10-15 minutes. Meanwhile heat the vegetable oil in a frying pan and quickly brown the turkey steaks over a high heat. Then turn down the heat and fry for 7-10 minutes, or until done. Arrange the turkey steaks and vegetables on plates, season with salt and pepper and serve sprinkled with Parmesan.
  • Serve with olive bread.