Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Ground turkey |
| 1 \N | Eggplant; cubed |
| 1 cup | Salsa |
| 1 \N | 6 oz can tomato paste |
| ¼ cup | Fresh parsley; chopped |
| 1 tablespoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Dried oregano |
| 1 \N | 10 oz pkg frozen corn; thawe |
| 4 \N | Pita rounds; halved and toas |
| ½ cup | Yogurt |
| 2 cups | Lettuce; shredded |
| ½ cup | Olives; sliced |
| ½ cup | Cheddar cheese; shredded |
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 ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.