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A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren’s wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours.