Directions:
- In a large nonstick dutch oven heat the oil then add the onion, bell pepper and garlic.Cook until softened ( 8 minutes or so) then add the turkey, breaking it up with a wooden spoon. Cook until the liquid evaporates and the turkey begins to brown.
- Add the tomatoes, eggplant, mushrooms, salt and pepper and bring to a boil.
- Reduce the heat and simmer uncovered, stirring occasionally for about 20 minutes.
- Stir in the oregano and simmer until the eggplant has softened, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.48 Kcal (546 kJ) | ||
| Calories from fat | 27.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 37.79mg | 13% | |
| Sodium | 1003.32mg | 42% | |
| Potassium | 752.5mg | 16% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 14.55g | 29% | |
| Vitamin C | 20.2mg | 34% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 55.42 Kcal (232 kJ) | ||
| Calories from fat | 11.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Cholesterol | 16.05mg | 13% | |
| Sodium | 426.16mg | 42% | |
| Potassium | 319.62mg | 16% | |
| Total Carbs | 4.87g | 4% | |
| Sugars | 2.5g | 24% | |
| Dietary Fiber | 1.56g | 15% | |
| Protein | 6.18g | 29% | |
| Vitamin C | 8.6mg | 34% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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