Preheat oven to 450°F. Wash
eggplant and trim ends. Cut into 1-inch slices and arrange on a nonstick cookie sheet.
Brush lightly with about 1 teaspoon of the olive oil. Bake 10 minutes, turn, bake
minutes more. When cool, cut into bite-sized pieces.
Brown lamb in skillet, drain any
excess fat. Put aside. Put the remaining teaspoon of olive oil in skillet and cook
onions until slightly browned. Add water (not more oil) if additional cooking time
needed. Add garlic, lamb, parsley, tomatoes, and eggplant. Add fresh rosemary to taste.
Stir to thoroughly combine and cook until heated through. Stuff pita with mixture