Instructions: Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally. Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper.

Return turkey and accumulated juices to skillet. Cook, uncovered 2 to 3 minutes, just until turkey is heated through.

This recipe yields 4 servings.

Comments: Look for Japanese or small Italian eggplants which dont need to be salted before cooking.

Description: "For busy weeknights, try this is a meal-in-one-dish solution. An easy weeknight meal-in-one dish."

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