Title: Almond  falafel
 Categories: Beans, Sandwiches, Jewish
      Yield: 1 Servings
 
  1 1/2 lb Lean ground lamb
      1 sm Eggplant (3/4 lb. diced)
      1    Tomato -- coarsely chopped
  1 1/2 ts Salt
      1 c  Yogurt
    1/4 c  Parmesan grated cheese
      1 lg Onion
      1    Clove Garlic -- minced
      2 tb Dry Red Wine
    1/2 ts 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.