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The Mighty Cook Book: IBS-Friendly Turkey Ratatouille

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Turkey Ratatouille  This is a great way to repurpose leftover turkey from your Thanksgiving meal in a delicious one-dish wonder.

4 cups chopped leftover turkey 1 medium globe eggplant, sliced 1/4-inch thick 2 zucchini, sliced 1/4-inch thick 2 yellow squash, sliced 1/4-inch thick 2 tablespoon chives, minced 1/4 cup green onions, chopped 2 tablespoons extra virgin olive oil, plus extra for frying 28 ounce-can diced tomatoes 2 red bell peppers, seeded and chopped 3 tablespoons Italian parsley, minced 3 tablespoons cilantro, minced 1 teaspoon and 2 tablespoons kosher salt 1/2 teaspoon + 1 teaspoon freshly ground pepper 1/2 teaspoon crushed red pepper flakes 1 cup freshly grated Parmesan cheese Place the eggplant, zucchini, and squash slices on

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