Cut the eggplant, tomato, and red bell pepper into bite-size pieces. Finely chop the onion and jalapeño peppers.
Add the oil to a frying pan, followed by the eggplant, onion, red bell pepper, and tomato, then stir-fry. Once everything is coated in oil, add in the jalapeño peppers and continue to stir-fry.
Add in the salsa and quickly mix in. Once that's in, quickly add the wine. The heat should be high to burn off the alcohol in the wine so keep stirring everything quickly and adjust the taste with coriander, salt and pepper.
Add everything to a plate and serve sprinkled with cheese, lemon juice and chili pepper.