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; thawe
4    Pita rounds; halved and toas
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.