Ingredients 3/4 pound turkey, ground 1 each eggplant, cubed 1 cup salsa 6 oz tomato paste 1/4 cup parsley, fresh, chopped 1 tablespoon chili powder 1 teaspoon cumin, ground 1 teaspoon dried oregano 10 oz frozen corn, thawed 4 each pita rounds, halved and toasted 1/2 cup yogurt 2 cup lettuce, shredded 1/2 cup olives, sliced 1/2 cup cheddar cheese, shredded
Directions: Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.