Preheat an oven to 375ºF.
Tear the pita bread into bite-size pieces and arrange on a sheet tray. Toast in the oven until golden brown, 8-10 minutes.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the ground lamb and break it up with the back of a wooden spoon as it browns, 6-8 minutes. Add the eggplant, garlic, onion, oregano, cinnamon and paprika and season with some salt and freshly ground black pepper. Put a lid or some foil over the skillet and let everything cook for 5 minutes. Remove the lid, add 1 cup of beef stock to and continue to cook for another 4-5 minutes.