Mediterranean Turkey and Eggplant Stir-fry

Ingredients

 * 1 	lb  	GROUND TURKEY
 * 1 	cup 	onion thinly sliced
 * 2 	clove 	garlic minced
 * 1 1/2 	tsp 	dried oregano crushed
 * 1 	tsp 	dried mint crushed
 * 3/4 	tsp 	salt
 * 1/4 	tsp 	pepper
 * 4 	cup 	eggplant peeled and cut into 1/2-inch cubes
 * 1 	cup 	green pepper seeded and cut into 1/2-inch cubes
 * 1 	tbsp 	olive oil
 * 1 	tsp 	sugar
 * 1 		medium tomato (see note)
 * 1 	tbsp 	Feta cheese, crumbled

Directions
In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, oregano, mint, salt and pepper 5 to 6 minutes or until meat is no longer pink. Remove turkey mixture from skillet and set aside. In same skillet, over medium-high heat, saute eggplant and green pepper in oil 4 minutes or until vegetables are  crisp-tender. Combine turkey mixture with vegetable mixture. Stir in sugar and tomato.  Cook mixture, over medium-high heat, 4 to 5 minutes or until heated throughout. To serve, top turkey mixture with Feta cheese. NOTE: To peel a tomato, cut a skin-deep X in the blossom end of the tomato.  Drop into boiling water and blanch for15 seconds. Lift out with a slotted spoon and drop into a bowl of ice water.  Skin will slip off easily. Chop tomato into 1-inch cubes.