- 4 turkey breast cutlets - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 eggplant, diced - 2 tomatoes, peeled and chopped - Fresh thyme sprigs - Fresh basil leaves for garnish

1. Season the turkey breast cutlets with salt and pepper. 2. In a large skillet, heat olive oil over medium heat. Add the turkey cutlets and cook for about 5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside. 3. In the same skillet, add the onion and garlic; sauté until translucent. 4. Add the red bell pepper, zucchini, eggplant, and tomatoes to the skillet. Stir in fresh thyme sprigs. 5. Cook for about 20 minutes or until vegetables are tender and flavors meld together. 6. Return the turkey cutlets to the skillet to warm through with the ratatouille. 7. Serve hot with a garnish of fresh basil leaves.