*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Fresh red New Mexican chiles
    4                    Meduim eggplants
      3/4   c            Olive oil or corn oil
    1                    Large onion, minced
    3                    Large garlic cloves, chopped
    2       T            Lemon juice
    2       T            Red wine
                         Salt/pepper to taste
                         Parsley for garnish
     Roast the peppers and eggplant over charcoal or gas flame, or bake in a
   preheated oven at 475 deg. F until the skins are blistered and black. Place
   the roasted vegetables in a paper bag and let them steam in their own heat
   for 10 minutes. Peel off and discard the burnt skins along with the stems
   and seeds. Mash the pepper and eggplant pulp together to form a homogeneous
   mass, either smooth or slightly chunky, as desired.
     Heat 3 tablespoons oil in a large skillet and saute the onion until very
   soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
   in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
   the mixture, stirring constantly to incorporate all the oil. Add lemon
   juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and
   garnish with parsley.
     Serve as an appetizer spread on thick slices of country-style white 
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