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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with foil or parchment and brush with olive oil.
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3
Slit the eggplants down the middle, being careful not to cut through the skin.
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4
Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel.
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5
Remove from the oven and transfer, cut side down, to a colander set in the sink.
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6
Allow to drain for 30 minutes.
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7
Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions.
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8
Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic.
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9
Cook, stirring, for 30 seconds to a minute, until fragrant.
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10
Remove from the heat and transfer to a bowl.
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11
Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
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12
Turn the eggplants over and place in the pan, cut side up.
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13
Season with salt.
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14
Fill with the onion and tomato mixture.
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15
Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice.
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16
Drizzle over and around the eggplants.
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17
Cover the pan and place over low heat.
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18
Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry.
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19
By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized.
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20
Spoon this juice over the eggplant.
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21
Allow to cool in the pan, and serve at room temperature.
