Roasted Peppers and Eggplant

Wash the red New Mexican chiles and eggplants thoroughly under cold water, then pat dry with paper towels.

Pierce each chile several times with a fork or knife to prevent bursting during roasting.

Cut eggplants in half lengthwise, then score the cut surface in a crosshatch pattern without cutting through the skin.

Heat ½ cup of oil in a large skillet or cast-iron pan over medium-high heat until shimmering.

Working in batches to avoid overcrowding, roast the chiles skin-side down in the hot oil, turning occasionally until the skin blisters and blackens, approximately 5–7 minutes per batch.

Transfer the roasted chiles to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 5 minutes to loosen the skin.

Once cooled slightly, peel away the blackened skin from the chiles, remove the stems and seeds, and cut into strips.

In the same skillet, heat the remaining ¼ cup of oil over medium-high heat, then add the eggplant halves skin-side down and roast for 8–10 minutes until the flesh is tender and golden.

Reduce heat to medium, add minced onion and chopped garlic to the pan, and sauté until softened and fragrant, about 2–3 minutes.

Pour in the lemon juice and red wine, stirring gently to combine with the vegetables and deglaze the pan.

Return the roasted chile strips to the pan, season with salt and pepper to taste, and simmer together for 2–3 minutes to meld the flavors.

Transfer to a serving platter, garnish generously with fresh parsley, and serve warm or at room temperature.