The Mighty Cookbook: IBS-Friendly Turkey Ratatouille

Turkey Ratatouille 

This is a great way to repurpose leftover turkey from your Thanksgiving meal in a delicious one-dish wonder. 

4 cups chopped leftover turkey

1 medium globe eggplant, sliced 1/4-inch thick

2 zucchini, sliced 1/4-inch thick

2 yellow squash, sliced 1/4-inch thick

2 tablespoon chives, minced

1/4 cup green onions, chopped

2 tablespoons extra virgin olive oil, plus extra for frying

28 ounce-can diced tomatoes

2 red bell peppers, seeded and chopped

3 tablespoons Italian parsley, minced

3 tablespoons cilantro, minced

1 teaspoon and 2 tablespoons kosher salt

1/2 teaspoon + 1 teaspoon freshly ground pepper

1/2 teaspoon crushed red pepper flakes

1 cup freshly grated Parmesan cheese

Place the eggplant, zucchini, and squash slices on paper towels and sprinkle evenly with two tablespoons of kosher salt. Cover with another layer of paper towels and allow to sit for 30 mins to an hour to remove moisture from the vegetables. Fry the vegetables in olive oil until crispy. Place on paper towels to drain. Season evenly with one teaspoon of freshly ground pepper.  

Heat two tablespoons of olive oil in a skillet over medium heat. Add the chives and green onions and sauté for one minute until fragrant. Add peppers and season with one teaspoon of salt, half a teaspoon of freshly ground pepper, and crushed red pepper. Sauté for 2 to 3 minutes. Add the tomatoes, parsley, and cilantro. Simmer uncovered until most of the liquid has evaporated. Adjust seasoning to taste. 

Preheat oven to 375 F. In a 9-inch by 13-inch glass Pyrex baking dish, line the bottom of the casserole with half of the fried eggplant, zucchini, and squash. Take half of the tomato pepper sauce and spread evenly over the bottom layer of vegetables. Add the cooked turkey spread evenly for the next layer. Top the turkey with the remaining tomato pepper sauce. Layer the remaining fried vegetables to cover the casserole. Spread the Parmesan cheese evenly over the top of the vegetables. Cover the Pyrex with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or until the cheese has melted and begins to brown slightly. Allow casserole to cool for approximately 10 minutes before serving.