One-Pan Turkey & Graffiti Eggplant Pitas
with Mozzarella & Lemony Green Salad
- Sesame
- Wheat
- Milk
A sweet and savory spin on dinner: tender graffiti eggplant, bell pepper, olives, and raisins simmer in marinara with sun-dried tomato paste, then get stuffed into pitas along with gooey mozzarella. Served with a zippy lemon-dressed green salad, this one-pan caponata mash-up brings bold Sicilian flavor—no passport needed!
Ingredients
1 unit
Green Bell Pepper
1 unit
Baby Lettuce
10 ounce
Ground Turkey
1 unit
Graffiti Eggplant
1 ounce
Sun-Dried Tomato Paste
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Lemon
1 cup
Mozzarella Cheese
(Contains: Milk)
2 clove
Garlic
1 ounce
Golden Raisins
1 unit
Green Olives
2.5 ounce
Marinara Sauce
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and peel eggplant; dice into ½-inch pieces. (TIP: After the eggplant is diced, it may begin to brown slightly—that’s OK!) Core, deseed, and dice bell pepper into ½-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Zest and quarter lemon. Trim and discard root end from lettuce. Dry leaves thoroughly, then chop into bite-size pieces.
Heat 1 TBSP olive oil (2 TBSP for 4 servings) in a large pan (large, high-sided pan for 4) over medium-high heat. Add eggplant and bell pepper. Season with a big pinch of salt and a pinch of pepper. Stir to combine. Cook, stirring occasionally, until veggies begin to soften and brown slightly, 6-7 minutes.
Add garlic, olives, raisins, and ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until garlic is fragrant, 1-2 minutes more.
Carefully stir ½ cup water (1 cup for 4 servings), marinara, and sun-dried tomato paste into pan with eggplant mixture.
Reduce heat under pan to low. Cook, stirring occasionally, until sauce has thickened and mostly reduced, 2-3 minutes. Taste and season with salt and pepper.
Sprinkle mozzarella over eggplant caponata. Remove pan from heat and cover with a tight-fitting lid. Set aside, covered, until cheese melts.
Toast pitas.
Let pitas cool for 1 minute, then halve; gently pull apart to create pockets.
In a large bowl, combine lemon zest, a large drizzle of olive oil, juice from half the lemon, and a pinch of salt and pepper. Add lettuce; toss to combine.
Carefully fill pita pockets with eggplant caponata.
Divide pitas between plates. Serve with salad on the side.
