Eggplant Börek

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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