Preheat the broiler and place the oven rack 5 to 6 inches below the broiler.

Slice the eggplants in half lengthwise. Score the cut side in a crosshatch pattern about 1 inch deep but do not cut through the skin.

Arrange the eggplants cut side up on a baking sheet. Place the whole tomatoes on the baking sheet with the eggplant. Broil for 22 to 28 minutes, turning halfway through the cooking time. When they look nicely charred set them aside to cool down a bit.

While the eggplants and tomatoes are broiling, heat the olive oil in a large skillet. Add the green pepper, onion, and garlic. Saute for 12 to 15 minutes until soft and the onion is golden brown.

Scoop the fleshy meat out of the eggplant and place in a food processor. Add the tomatoes, skin and all, to the food processor.

Add the onion mixture to the food processor along with the lemon juice, sugar, salt, and pepper. Pulse the mixture until it is pureed. You may need to scrape down the sides.

Let the mixture come to room temperature, transfer to a covered dish and refrigerate for 6 to 8 hours to let the flavors develop.

Serve with vegetables, crackers, or toasted pita slices.