Preheat oven to 325 degrees F.

Season the short ribs with 1 tablespoon harissa seasoning, salt, and pepper. Let sit at room temperature for 30 minutes.

Heat 2 tablespoon oil in a large saute pan over medium heat. Sear the short ribs on all sides until browned, about 10 minutes. Transfer the short ribs to an oven-safe roasting pan and pour 1 cup chicken or beef stock into the pan. Cover the pan with aluminum foil and roast in the oven for about 2 ½ hours or until the beef easily shreds with a fork. Remove the short ribs from the oven and shred the meat. Let cool.

Meanwhile, make the pide dough. Activate the yeast by combining it with 1 teaspoon sugar and 1 cup warm water. Let it sit for 5 minutes or until foamy. Combine the yeast mixture with 2 ½ cups flour, 1 teaspoon salt, and 2 tablespoon oil. Knead the dough until fairly smooth, about 5 minutes. Transfer to a clean bowl, cover, and let rise for 1 hour or until doubled in size.

Increase the oven temperature to 425 degrees F.

Cut the eggplant in half and score the flesh in a crisscross pattern. Drizzle 2 tablespoon oil on the eggplant and season with salt and pepper. Place on a baking sheet along with the bell pepper.

Place the 3 garlic cloves on foil and drizzle 1 tablespoon on the garlic. Wrap up the foil to cover the cloves and place on the baking sheet with the other vegetables. Roast the vegetables for 20 minutes or until the bell pepper is charred, the garlic is softened, and the eggplant flesh is cooked. Depending on the size of your eggplant, you may need to roast for another 10-15 minutes before it is done.

Place the bell pepper in a bowl and wrap it with plastic wrap. Let it sit for 10 minutes to steam. Remove the plastic wrap and peel off the bell pepper skin, discarding the stem and seeds.

Scoop out the eggplant flesh and place in a blender. Blend the eggplant with bell pepper, roasted garlic, 1 tablespoon olive oil, and 1 tablespoon sherry vinegar. Season the ajvar sauce with salt and pepper. Let cool completely.

Punch down the dough. Divide it into 4 sections and roll each out into a 12x5 inch rectangle. Spread the ajvar sauce in the center, leaving a 1-inch border. Top with the short ribs and sprinkle feta on top. Fold over the edges, pinching the two ends. Repeat with the remaining dough.

Place the pide on a lined baking sheet. Beat 1 egg with 1 teaspoon water and brush the dough with the egg wash. Bake the pide in the oven for 12-15 minutes or until the crust is browned. Remove from the oven and top with sliced Calabrian chilies and fresh cilantro. Serve warm.