1 1/2 lbs. lean ground lamb
1 sm. eggplant (3/4 lb. diced)
1 tomato, coarsely chopped
1 1/2 tsp. salt
1 c. yogurt
1/4 c. Parmesan grated cheese
1 lg. onion
1 clove garlic, minced
2 tbsp. dry red wine
1/2 tsp. cinnamon
1 c. chopped almonds, toasted
3 (8 inch) pita breads, halved

In Dutch oven brown lamb with onion, eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and cinnamon. Continue to cook, covered, for about 20 minutes until vegetables are tender, stirring occasionally. Stir in yogurt, almonds, and cheese. Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately.