Cut a line ¼ inch in from the edges of the eggplant halves, then score the flesh inside with a criss-cross pattern.

Rub plenty of olive oil over the eggplant and season with salt. Arrange in a single layer in an ovenproof dish. Cook in preheated oven at 400 degrees for about 30 minutes until the flesh has softened. Set aside leaving eggplant in the dish.

Season ground lamb with salt, pepper, and paprika. Heat oil in heavy skillet and brown the ground lamb. Remove lamb to a paper towel lined bowl, set aside and clean the skillet.

Heat oil in the cleaned heavy skillet, then add the onions, peppers and garlic, and saute over low heat 3-4 minutes. Increase the heat and add the tomatoes. Cook until the juices from the tomatoes have reduced some, then add salt and pepper to taste. Add the parsley and oregano to the onion/tomato mixture, then add the sugar.

Scoop some of the flesh from the middle of the eggplant, leaving a shell around the outside to help hold the eggplant base in shape. Chop the scooped out section and add to the tomato mixture. Add the ground lamb and mix well. Pile the mixture into each of the four eggplant shells and sprinkle with additional black pepper and paprika. Arrange lemon slices on top. Add some additional olive on top and then dose with about ¼ cup of water.

Cover with aluminum foil and bake for 40 minutes until soft. Remove the foil for the last 10 minutes of cooking. Serve sprinkled with any leftover parsley and oregano.