Lamb in Pitas with Yogurt Sauce

• 2 medium onions
• 1 1/4 small eggplant
• 3 whole-wheat pitas
• salad oil
• 1 1/4 lb. ground lamb or beef
• 2 can tomato juice
• 1/2 tsp. coarsely ground black pepper
• salt
• 1 small cucumber
• 1 container plain low-fat yogurt
• 1/4 tsp. dried dill weed
• 1 bunch watercress

1. Chop onions.
2. Dice eggplant.
3. Cut each pita in half.
4. In 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook onions 5 minutes.
5. Add lamb and cook until pan juices evaporate and meat is browned.
6. Add eggplant, 1 more tablespoon salad oil and cook until eggplant is tender.
7. Stir in tomato juice, pepper, and 1 teaspoon salt; heat through.
8. Meanwhile, seed and dice cucumber.
9. In small bowl, stir cucumber, yogurt, dill weed, and 1/4 teaspoon salt.
10. Place half the watercress on large platter.
11. Tuck remaining watercress into pita halves.
12. Spoon lamb mixture into pitas.
13. Arrange filled pitas and bowl of yogurt sauce on platter with watercress.
14. Spoon yogurt sauce over filling in pitas to serve.

onions, eggplant, pitas, salad oil, ground lamb, tomato juice, ground black pepper, salt, cucumber, yogurt, dill weed, watercress

Taken from www.delish.com/recipefinder/lamb-pitas-yogurt-sauce-843 (may not work)