Köpoğlu (Turkish Eggplant and Peppers with Tomatoes and Garlicky Yogurt) by Courtney Hill with Chris Kimball from Milk Street, Jan./Feb. 2023

This lovely meal has various components but comes together fairly quickly. Grated tomato flesh is sautéed with paprika until it’s thickened. Meanwhile, eggplant is brined for thirty minutes before being shallow fried. I blistered shishito peppers before that. And to make it more filling, I par boiled and fried some potatoes. I layered the potatoes, then the eggplant, and the peppers. Topped it with the fresh tomato sauce, and then dolloped Greek yogurt combined with garlic and EVOO on top.