Roasted Peppers and Eggplant

Description
This recipe is for 3 serves.

Ingredients

 * 12 fresh red New Mexican chiles
 * 4 medium eggplant
 * ¾ cup olive oil or corn oil
 * 1 large onion, minced
 * 3 large garlic cloves, chopped
 * 2 tbsp lemon juice
 * 2 tbsp red wine
 * salt / pepper to taste
 * parsley for garnish

Directions

 * 1) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 °f until the skins are blistered and black.
 * 2) Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
 * 3) Peel off and discard the burnt skins along with the stems and seeds.
 * 4) Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
 * 5) Heat 3 tablespoons oil in a large skillet and saute the onion until very soft.
 * 6) Add the garlic and cook 2 minutes longer.
 * 7) Remove from heat and stir in the pepper-eggplant pulp, mixing well.
 * 8) Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
 * 9) Add lemon juice and vinegar, salt and pepper to taste.
 * 10) Transfer to a serving bowl and garnish with parsley.
 * 11) Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.