Jeri’s Ratatouille Casserole

1 ½ cups onion diced

½ head garlic diced

2 tbsp olive oil

2-3 tsp crushed red pepper

3 tsp fennel seeds

1 tsp sugar

2 tbsp dried basil

Dash of ground thyme

Garlic powder

Salt to taste

1 ¼ pound 85/15 ground turkey

2 cans of chic peas drained and rinsed

2 cans petite diced tomatoes (or 3 cups fresh tomato peeled seeded and diced)

6-8 small Zucchini coarsely cubed

3 red, yellow or orange bell peppers seeded and coarsely diced (about ¾ to 1 inch pieces)

½ large egg plant diced (leave the peel on it’s good for you)

½ cup uncooked rice (if you use brow rice par boil for about 15 minutes)


Sautee the onions in olive oil in a large pan till they begin to caramelize then add the garlic and one tsp chili flakes and cook for another couple minutes. Push the onions mixture to the side of the pan drop in the ground turkey, break it up and sprinkle with the fennel seeds, remaining chili, salt, garlic powder and sugar. Sautee till the meat is brown. (basically you’re turning the turkey into sweet Italian sausage)

Add all the remaining ingredients, with salt and garlic powder to taste. Mix well then turn into a 13 by 9 inch baking pan.

Bake at 350 for 40 minutes covered then stir and return to oven uncovered for another 30-40 minutes.

Sprinkle with parmesan cheese to serve.

Variation: put some mini turkey pepperoni slices on top for the last 15 minutes of baking

Keeps well in the fridge for 5 or 6 days or can be frozen in single serving zip lock bags.

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