Crockpot Neopolitan Tostada

• 3/4 pounds turkey ground
• 1 each eggplant cubed
• 1 cup salsa
• 6 ounces tomato paste
• 1/4 cup parsley leaves fresh, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin ground
• 1 teaspoon oregano
• 10 ounces corn frozen
• 4 each pita bread rounds halved and toasted
• 1/2 cup yogurt, plain
• 2 cups lettuce shredded
• 1/2 cup olives sliced
• 1/2 cup cheddar cheese shredded

1. Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker.
2. Cover and cook on low 5 to 6 hours.
3. Stir with a fork to break up large chunks of turkey.
4. Spoon about 3/4 cup cooked turkey mixture on each pita half.
5. Top with yogurt, lettuce, olives and cheese, if desired.

turkey ground, salsa, tomato paste, parsley, chili powder, cumin ground, oregano, pita bread, yogurt, olives, cheddar cheese

Taken from recipeland.com/recipe/v/crockpot-neopolitan-tostada-1300 (may not work)