Eggplant Börek

Ingredients

• 6 tablespoons extra-virgin olive oil, plus more to drizzle
• 1 large onion, coarsely chopped
• 1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
• Salt and freshly ground black pepper
• 1 1/2 pounds plum tomatoes, halved, seeded and finely chopped
• 3 pounds small eggplants, peeled and medium diced
• 1/2 cup canola oil, plus more for brushing
• 2 large eggs
• 1/2 cup milk or whole milk plain yogurt
• One 16-ounce package yufka or phyllo dough
• Nigella seeds, to garnish
• Flaky salt, to garnish

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