russian eggplant ikra (Baklazhannaia Ikra)

Bake eggplant at 350 F for 1/2 hr, or until the eggplant is fairly soft and easy to squeeze, with discolored skin.
Saute diced onion and diced green pepper until soft (you can really add any sort of pepper, and some people add carrots or other vegetables).
Let the eggplant cool a bit and then peel the skin off. Dice the flesh, almost to a puree consistency, then add to pan and saute for a few minutes.
Add a can of (or fresh) diced tomatoes.
add to taste: salt, pepper, sugar, lemon juice

This is super tasty, but it always differs depending on the cook. It's really good as a dip or served on bread.