Eggplant out of the garden couldn't get any more yummy. Check the fridge or freezer for some turkey breast, the pantry for a can of red roasted tomatoes and you will have Greek Goulash in no time.
To begin, chop one whole onion and start 3-4 tbs of olive oil in a large skillet. On med heat, start to saute the onion tossing in some of your favorite dried herbs: rosemary (supposedly sniffing fresh green rosemary is good for the brain), mint, oregano and a bit of sage. Next, cut up the turkey breast into medium sized chunks and add to the onion which is beginning to caramelize in the skillet. Turn the heat to high adding the turkey chunks searing them on all sides. Wait til you see a bit of browning on the edges of the meat before adding a small can of red roasted tomatoes to the same skillet with the turkey and onion. Cover and let simmer while you prepare the eggplant.
In another skillet, pour in 4-5 tbs of olive oil. Peel and cut into chunk sizes the garden ripened eggplant, one large ought to do. Turn the heat to high and add the eggplant. The olive oil will be absorbed rapidly just stir continuously with a wooden spoon so they don't burn. Then, turn the heat down very low, cover and cook for 8-10 min stirring occasionally until the eggplant chunks are tender yet still firm. Finally, add the eggplant to the turkey, tomato and onion, cover and simmer for 25-30 min on med - low heat.
Prepare a side of either rice, potatoes (mashed) or barley groats. Put a few Kalamata olives as a garnish and enjoy! The family will think they traveled to Greece...
~ Tutti a Tavola!