Ratatouille Stew

Filled with eggplant, onions, zucchini, and carrots, plus ground turkey and chickpeas for added protein and fiber...it's ratatouille in a bowl! 

• 1 eggplant, diced

• 1 lb ground turkey 

• 1 white onion, chopped

• 1 Tbsp olive oil 

• 2 cloves garlic, minced

• 1 tsp salt

• 1 Tbsp cumin 

• ¼ tsp cinnamon 

• ½ tsp Italian seasoning 

• 2 zucchinis, diced 

• 2 large carrots, diced

• 1 can chickpeas (rinsed and drained)

• 1 200g tube or small can tomato paste

• 2  cups chicken bone broth

1. Preheat the oven to 400 F / 200 C. On a sheet pan, place diced eggplant evenly in one layer. Drizzle with olive oil, salt and pepper. Bake until soft, about 25 minutes. 

2. In a large pot on medium heat, drizzle olive oil, and cook diced onion and garlic until fragrant. Add ground turkey to the pot and break apart, cook until fully brown. 

3. Add salt, cumin, cinnamon, and Italian seasoning. Add carrots and zucchini; mix thoroughly and cook until soft. 

4. Add chickpeas and eggplant. 

5. Add tomato paste and bone broth. Stir.

6. Cover and simmer on low heat for 40 minutes. 

7. Divide stew into 4-6 meal prep containers. Refrigerate for up to one week, or freeze for longer. When ready to eat, microwave for 2 minutes until warm. This stew goes very well with a slice of sourdough bread!