Add salt and pepper to taste. Fill eggplants with the mixture. Top with lemon juice, sugar and remaining tomato. Pour chicken stock in the bottom of the dish. Serve hot or cold.
Leftovers make an excellent sandwich filling.
Rinse and press flat between paper towels. Adjust lemon and salt to taste. Heat one tablespoon olive oil in a skillet and lay eggplants skin side down. Fry gently for one minute and cover and steam for another 10 minutes. Remove and let drain on paper towels.