Eggplant Lamb Pita with Four J Harissa

In a hot skillet, brown the ground lamb, and then add chopped garlic and diced eggplant. Continue to cook until all is nicely caramelized, add a spoon of Four J Harissa and lower the temperature, allowing the harissa to combine by stirring constantly for another minute on low heat. Then add chopped mint.

Heat the pita, and then top the pita with the Four J Harissa lamb mix. Garnish with canned chickpeas and torn mint leaves.