Poor Man's Caviar [Baklazhannaya Ikra]

Directions

1. Preheat the oven to 425. Bake the eggplant in the center of the oven for bout 1 hour.
2. Meanwhile cook the onions in 4 Tablespoons extra virgin olive oil over moderate heat for 6 to 8 min till they are soft but not brown. Stir in the pepper and garlic and cook, stirring, for 5 min more. Scrape the entire contents into a food processor bowl..
3. Remove the skin from the eggplant. Add in to the food processor. Pulse to desired texture - can be coarse, smooth or possibly anything in between, your call. Add in the tomatoes, salt, pepper & sugar.
4. Heat the remaining oil in the skillet and pour in the eggplant mix. Bring to a boil, stirring constantly, then turn to low heat, cover and simmer for about 1 hour. Remove the cover and cook an additional half hour, stirring frequently, till all the moisture in the pan has evaporated and the mix is thick sufficient to hold its shape in a spoon. Stir in 2 Tablespoons lemon juice and taste for seasoning.Transfer to a bowl and chill, covered with plastic wrap, till ready to serve.
5. Spread on squares of pumpernickel bread or possibly sesame crackers.
6. Serving Ideas : A terrific hors d'oeuvres
7. NOTES : The amount of extra virgin olive oil can be reduced, but the texture changes - it is still delicious. This also makes a delicious sandwich filling if there is any left. This is time consuming, but doesn't need a lot of attention, just an occasional stir.
8. This is one of my favorite appetizers. Even people who say they do not like eggplant enjoy this.