Turkey stew with eggplant, zucchini and tomatoes

Stewed turkey with eggplant, zucchini and tomatoes is an excellent lunch or dinner option for the whole family; the dish turns out very tasty and satisfying. You can write a lot about the benefits of turkey for the human body, because it contains trace elements and vitamins that are necessary for the functioning of the thyroid gland.

1. Calories
   118,94 kcal
2. Protein
   5,13 gram
3. Fat
   8,21 gram
4. Carbohydrates
   3,6 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Indian fillet

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   600 g
2. Eggplant

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   1 piece = 210 g
3. Zucchini

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   1 piece = 300 g
4. Tomato

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   4 pcs. = 360 g
5. Carrot

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   1 piece = 100 g
6. Onions

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   2 pcs. = 160 g
7. Garlic

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   3 cloves = 15 g
8. Vegetable oil

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   50 ml = 50 g
9. Black pepper ground

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   to taste
10. Salt

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    to taste

Steps:

1. 
   To make the preparation of your dish much faster, chop all the vegetables in advance. Next follow the recipe.
2. 
   Rinse the turkey fillet, pat dry with a paper towel and cut into small pieces. Grate the carrots on a medium grater, cut the onion into cubes. Heat the vegetable oil in a frying pan and add the turkey there, fry for 2 minutes over high heat, then add the onion and carrots and fry for another 3 minutes.
3. 
   Cut off the edges of the eggplant, cut into small pieces, cut the zucchini into medium-sized cubes. Pour boiling water over the tomatoes, peel and cut into cubes. Place the prepared eggplants and zucchini in a frying pan, then add the tomatoes, mix everything and cover with a lid. Simmer the vegetables with the turkey for 25-30 minutes, until the bird is done and the vegetables are to the desired softness.
4. 
   Peel and press the garlic and add to the pan at the end of cooking. Add salt and pepper to taste. Move and cook for another 3-4 minutes
5. 
   Serve the dish hot with tomato slices and sprigs of fresh herbs