Provençal turkey ragout

Ingredients for 4 servings:

• 500 g turkey breast fillet(s) or chicken
• 2 m.-large zucchini
• 1 large eggplant(s)
• 3 tomatoes
• g olives, black
• 2 tbsp olive oil
• 1 clove(s) garlic
• Salt
• 2 tsp rosemary
• 125 ml red wine or meat broth
• ½ bunch thyme

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the turkey under running water, pat dry, and cut into cubes. Wash and dry the zucchini and eggplant. Trim the ends and cut into cubes. Wash the tomatoes, drain well, make a cross-shaped cut, and briefly place them in hot water to remove the skin. Deseed and cut the flesh into pieces. Place the olives in a sieve, rinse, and chop finely. Heat olive oil in a large pot and brown the meat. Peel and press the garlic, and add it. Add the zucchini and eggplant cubes. Season with salt, pepper, and rosemary. Add the red wine or meat stock. Cover and simmer for about 10 minutes. 5 minutes before the end of the cooking time, add the tomato pieces and simmer for another 10 minutes. Wash the thyme and pat dry. Pick off the leaves and add them to the ragout along with the olives. Season again with salt and pepper. Serve with rice.