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Neapolitan Tostada

3/4 pound ground turkey
1 eggplant
1 cup salsa
1 can tomato paste
1/4 cup fresh parsley
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 package frozen corn
4 pita bread
1/2 cup yogurt
2 cups lettuce
1/2 cup olive
1/2 cup cheddar cheese

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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