1 Rinse turkey breast, pat dry and season with salt and pepper. Peel and chop garlic and onions.
2 Halve bell pepper, remove seeds, rinse and dry. Cut pepper into thin strips.
3 Rinse and dry eggplant and zucchini and cut into thin slices.
4 Plunge tomatoes into a pot of boiling water, remove, rinse in cold water and remove the skins.
5 Cut the lemon in half and squeeze out the juice.
6 Rinse thyme, shake dry and pluck the leaves.
7 Heat 1 tablespoon oil in a non-stick pan. Brown turkey breast on all sides over medium heat, then remove and set aside on a plate.
8 Add the remaining oil to the pan. Sauté onions and garlic until translucent. Add pepper, eggplant, zucchini and tomatoes and sauté for about 2 minutes while stirring.
9 Add thyme and lemon juice to vegetables and cook over medium heat for 10-12 minutes, stirring occasionally. Transfer to a small braiser (or Dutch oven).
10 Place turkey breast on vegetables, cover and braise in preheated oven at 200°C (fan 180°C, gas: mark 4) (approximately 400°F) for about 30 minutes.
11 Meanwhile, rinse the tarragon, shake dry, pluck leaves and chop. Sprinkle braised turkey and vegetables with tarragon and serve.