Poke eggplants with a fork and lay on a aluminum foil covered baking sheet. Roast for 40 minutes or until soft. Let stand until cool enough to handle. Peel skin off and finely chop pulp. Let eggplant sit in a strainer to drain.
Pour oil in a large frying pan and heat over medium-high heat. Sauté onion, bell peppers, and garlic 8 minutes.
Mix in eggplant, parsley, sugar, tomato paste, lemon juice, salt, basil, pepper, and crushed tomatoes. Place lid on pan, lower heat, and simmer 1 hour, stirring frequently. Serve warm or chilled.