Braised Eggplant with Onion and Tomato

Ingredients

• 6 small Italian eggplants (2 lb total)
• 2 medium onions, cut lengthwise into 1/4-inch-thick wedges
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 large tomato, coarsely chopped, plus 1 1/2 cups drained chopped tomatoes from stuffed tomatoes
• 1/3 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh basil
• 3 tablespoons fresh lemon juice
• 1 tablespoon plus 2 teaspoons sugar
• 1 teaspoon salt
• 1/3 cup water

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