Eggplants with Stewed Tomatoes and Peppers

Directions

1. Cut the eggplant into quarters lengthwise and place on a clean tea towel.

2. Sprinkle with salt and let them sit for 10-15 minutes to pull out the excess moisture.
3. Pat the eggplants dry and place on a couple of baking sheets. Drizzle with olive oil and use a pastry brush (or your hands) to fully coat each slice.
4. Turn the broiler on high and broil the red pepper whole, turning once the top is charred. Rotate the pepper until the entire pepper has charred skin, then carefully remove it from the oven. Let sit until cool enough to handle (to make it easier to peel later, place it in a container with a lid. The steam will help loosen the skin.).
5. Once the pepper is charred, preheat the oven to 400°F and cook the eggplants for 40 minutes.
6. While the eggplants cook, cut the tomatoes in half and add to a medium frying pan. Place the pan over medium heat, season the tomatoes with ½ teaspoon salt and add the garlic, then let cook, stirring occasionally so they don’t burn.
7. Peel the charred skin off the red pepper and chop the pepper into ½” pieces, saving the juice as you cut.
8. Add the pepper slices and juice to the pan with the tomatoes and stir to combine. Add the turmeric and cover the pan and bring to a simmer.
9. Remove the lid and cook uncovered for a few minutes so the liquid reduces.
10. Remove the eggplant from the oven and cover with the tomato mixture. Raise the heat to 450°F and return the eggplant to the oven. Cook for an additional 30 minutes.
11. While it cooks, make the dressing. Blend the feta, yogurt, and lemon juice in a food processor until smooth.
12. To serve, add a swirl of the dressing to a large plate, then top with eggplant, followed by the tomato and peppers. Garnish with fresh parsley.