Turkey with eggplant and sweet pepper

700 g Turkey (thigh fillet)

300 g eggplant (frozen)

150 g sweet pepper

2 PCs onion (small)

2 garlic cloves

200 g tomatoes in own juice

200 ml chicken broth

salt, pepper - to taste

Turkey cut into cubes, salt, pepper and fry until Golden brown on high heat.

If the vegetables frozen - thawed, if fresh - cut (eggplant cubes, pepper - krakatice). Onion cut into half rings, garlic and finely chop. Fry all together for about 5 minutes.

Meat and vegetables are put into a saucepan, pour the broth and mashed with a fork tomatoes, if necessary dosalivat. Simmer on low heat for 20 minutes.

Served with Risoe or potatoes.