Turkey Breasts with Tomato-Eggplant Sauce

My turkey dish is flavorful and filling. I love turkey, and the versatility of it. This dish uses the versatility with a wide range of flavors, from earthy oregano and turmeric, to sweet and tangy tomatoes.

Turkey Breasts with Tomato-Eggplant Sauce

8 4 oz. boneless, skinless turkey breasts
1 cup canned diced tomatoes, with their juices
2 Japanese eggplant
1 small onion
2 cloves garlic
1 tablespoon dried thyme
2 teaspoons oregano
1 sprig rosemary
1/4 cup flat-leaf Italian parsley
1 tablespoon turmeric
4 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese
1/4 cup water

Finely chop rosemary, parsley, and garlic. Coarsely chop onion.

In a large skillet, saute turkey breasts in 2 tablespoons olive oil, until halfway done, in batches if necessary. The outside of the breasts should be cooked, while the inside remains undone and pink. When this is completed, arrange the breasts on a cookie sheet and bake at 350 degrees until breasts are completely cooked. This will take about 15 minutes.

Meanwhile, in a saucepan, saute onions in remaining olive oil until tender. Add garlic and eggplant. Stir, and add 1/4 cup of water. Allow to cook until eggplant is tender. Add tomatoes and thyme. Mix, and cook until the juices have evaporated. Then, turn off stove, and add rosemary, parsley, and turmeric. Stir, and add Parmesan cheese.

Arrange breasts in a large serving dish, and top evenly with the tomato-eggplant sauce. Serve immediately.

Serves approximately 6.