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1
Heat the oven to 425 degrees.
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2
Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
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3
Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes.
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4
Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer.
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5
With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
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6
Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure.
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7
Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper.
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8
Mix together thoroughly.
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9
Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture.
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10
Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
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11
Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon.
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12
Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste.
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13
Transfer the caviar to a mixing bowl and chill, covered with plastic wrap, until ready to serve.
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14
Serve on squares of bread or on sesame-seed crackers.
