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1
Preheat the oven to 450 degrees.
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2
Pierce the eggplant all over with a fork, and put it on a baking pan.
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3
Roast for about 20 minutes, or until soft, turning once.
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4
Allow to cool before scooping the pulp from the eggplant (discard the skin).
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5
On another baking sheet, roast the peppers for 20 minutes.
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6
When cool enough to handle, peel them, removing the seeds and any white pith from the peppers.
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7
Then cut them into large dice.
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8
If using fresh tomatoes, bring a pot of water to a boil.
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9
Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water.
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10
When they are cool enough to handle, peel and dice, keeping most of the liquid but discarding the skin.
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11
Heat the olive oil in a large frying pan.
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12
Add the garlic, and cook for a minute or two, until fragrant but not burned.
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13
Stir in the eggplant, peppers, and tomatoes, cooking very slowly, uncovered, for about 1 hour, or until almost all the liquid has been evaporated, stirring occasionally and adding additional oil if needed.
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14
Season with salt and pepper to taste and, if you think it is needed, add sugar.
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15
Cool, and sprinkle lemon juice over all.
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16
Serve sprinkled with the cilantro.
