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3/4 lb Ground turkey
1 Eggplant; cubed
1 c Salsa
1 6 oz can tomato paste
1/4 c Fresh parsley; chopped
1 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 10 oz pkg frozen corn; thawed
4 Pita rounds; halved and toasted
1/2 c Yogurt
2 c Lettuce; shredded
1/2 c Olives; sliced
1/2 c 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 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.
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