1 large eggplant

1 cup finely chopped onions

6 tablespoons olive oil

1/2 cup finely chopped green pepper

1 teaspoon finely chopped garlic

2 large ripe tomatoes, peeled, chopped, seeded

1/2 teaspoon sugar

2 teaspoons salt

freshly ground black pepper

2-3 tablespoons black pepper

dark rye or pumpernickel bread

                Preheat oven to 425 degrees. Bake the eggplant on the middle rack

for about an hour, turning it over once or twice until it is soft and

its skin is charred and blistered.

                Meanwhile, cook the onions in 4 tablespoons of the olive oil over

moderate heat until they are soft but not brown (6-8 mins). Stir in the

green pepper and garlic and cook, stirring occasionally, for 5 minutes

longer. With a rubber spatula, scrape the contents of the skillet into a

mixing bowl.

                Remove the skin of the eggplant with a sharp knife, then chop the

pulp finely, almost to a puree (it should be almost soft enough to stir

in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and

a few grindings of black pepper. Mix together thoroughly. Heat the two

remaining tablespoons of olive oil in the skillet over moderate heat and

pour in the eggplant mixture. Bring to a boil, stirring constantly, then

turn the heat to low, cover the skillet, and simmer for an hour. Remove

the cover and cook for another half-hour, stirring from time to time,

until all the moisture in the pan has evaporated, and the mixture is firm

Enough to hold its shape in a spoon. Stir in 2 tablespoons of lemon juice

and taste for seasoning, adding more salt, pepper, and lemon juice to

taste. Transfer the mixture to a bowl and chill, covering it with plastic

wrap, until ready to serve. Serve on pieces of rye bread.