As I was about to meal prep protein and veggies, I looked at what ingredients were in my fridge and realized I could easily combine them in one dish. This is my spin on ratatouille. Adding turkey to the ratatouille gives it the protein needed to make it a complete meal that is filling and satisfying. You can also make this recipe vegan/vegetarian by omitting the turkey or you could add organic tofu. To add a little kick, you can add a pinch of red chili flakes.
1 lb organic ground turkey
1/2 white onion, chopped
4 cloves garlic, minced
1 Japanese eggplant, chopped in quarters
1 zucchini, chopped in quarters
1 15.5 oz. jar Rao's marinara sauce
2 tsp italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 TBSP extra virgin olive oil
himalayan salt & pepper, to taste
fresh basil, chopped
Salt the chopped eggplant and let it sit for a few minutes. Pat dry with paper towels. Heat a frying pan to high heat and add the ground turkey, 1 tsp italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt and pepper. Cook thoroughly until turkey is no longer pink and set aside. Heat a wok or large frying pan on medium-high heat and add 1 TBSP extra virgin olive oil. Add onion and garlic and cook until onions are slightly transluscent, about 3 minutes. Add in chopped zucchini, eggplant, 1 tsp italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, salt and pepper and stir fry for about 5 minutes or until eggplant has softened. Add in the jar of marinara sauce and the ground turkey and heat for an additional 2 minutes. Garnish with fresh basil and/or parmesean cheese if desired.