Title: Crockpot Neopolitan Tostada
Categories: Poultry
Yield: 8 Servings
| 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.