In a little oil fry a handful of diced turkey with a handful of diced aubergine, a handful of chopped onion and a handful of diced courgettes. When the meat begins to colour add 2 tsp of crushed garlic and stir well. Next, add half a tin of tomatoes, 100ml of tomato juice and 1 tsp of tomato puree, 1 tsp Herbes de Provence (mixed herbs), and season with a scant tsp of salt, a pinch of pepper and a pinch of sugar.
Transfer to a casserole dish and cook on med-high for 30 minutes. I had mine with parsnips roasted in sesame oil and ginger, charlotte potatoes and broccoli.
