Ingredients:
-1
1 eggplant; cubed
1 Cup(s) salsa
1 6 oz can tomato paste
1/4 Cup(s) fresh parsley; chopped
1/3 Tablespoon(s) ground cumin
1 Teaspoon(s) dried oregano
1 10 oz pkg frozen corn; thawe
4 pita rounds; halved and toas
2 Cup(s) lettuce; shredded
1/2 Cup(s) olives; sliced
1/2 Cup(s) 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.
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