Sauteed Eggplant and Peppers with Yogurt and Harissa Sauce - Bloomcooking

Ingredients

• 1 Eggplant, Peeled if Desired, Cut Into Slices
• ¼ tsp Kosher Salt
• 2 Tbsp Olive Oil, for Cooking the Garlic and Mixing With the Harissa Paste
• 2 cloves Garlic, Finely Minced
• 3 Tbsp Harissa Paste
• 1 Tbsp Fresh Parsley, Chives, Dill, or Mint, Finely Chopped
• 18 Whole Shishito Peppers, or 9 Italian Sweet Peppers With the Cores Removed
• 2 Tbsp Olive Oil, or Healthy Cooking Oil of Choice, for Cooking the Vegetables
• A Pinch of Kosher Salt, to Taste
• 1/2 cup Greek Yogurt
• Juice of ¼ Fresh Lemon