AJVAR (ROASTED PEPPERS AND EGGPLANT)

Ingredients:

• 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

Preparation:

• 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 bread.