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Turkey Ratatouille

Look for Japanese or small Italian eggplants which don't need to be salted before cooking.

Type: Poultry, Turkey
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlOlive oil - divided
2 lbs 908g / 32ozTurkey cutlets
1   Japanese or small Italian eggplant - cut 3/4" cubes
1   Zucchini - cut 3/4" cubes (small)
1   Red pepper - cut 3/4" pieces (small)
1 cup 237mlSliced mushrooms - (4 oz)
2   Garlic cloves - pressed
1/2 cup 118mlTomato puree
  = (such as Pomi)
1 teaspoon 5mlDried basil
1/4   Sugar substitute
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.

Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams

Net Carbs: 6.5 grams

Fiber: 3 grams

Protein: 61.5 grams

Fat: 15.5 grams

Calories: 429

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