Greek Nachos

I'm not sure what I was thinking when I took this picture. It looks crazy. I mean really, why does the pita bread look like bat ears? The only reason I have is that my excitement for eating this turned into a hastily taken picture. But no matter how odd the picture looks, the nachos were so yummy.

Greek Nachos

adapted from Rachael Ray

1 package pita bread

2 lbs. ground beef

1 medium sized eggplant, peeled and finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 pinch cinnamon

1 1/2 t. dried oregano

1 t. marjoram

1 t. paprika

Salt and pepper

1 c. beef broth

Optional toppings:

tzatziki sauce

Tomato, diced

Kalamata olives, chopped

Pepperoncini peppers, sliced

Onion, chopped

Tear pita bread in large pieces and arrange on sheet tray. Spray with cooking spray and sprinkle with salt. Toast in 350 degree oven to desired crispness. In large skillet, brown ground beef. Add onion, eggplant, garlic, cinnamon, oregano, marjoram, paprika, salt and pepper, and let saute for 4-5 minutes. Add beef broth, and let simmer for 15 minutes or until most of broth is absorbed. Spoon meat mixture into bowl or on top of pita bread. Top as desired.