1) In the oven, bake the eggplant till the skin turns a dark brown at 474 F
2) Once baked allow to cool and then peel the skin
3) Using a sharp knife, finely chop the eggplant to a pulp and add to a bowl.
4) Add in the onion, oil, lemon juice, salt, pepper and sugar
5) Place in the refrigerator to chill
6) Serve the dish with dark bread and wedges of fresh tomato