Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

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Eggplant filling:

3 Japanese eggplants, skin on and cut into 1/2-inch dice

1/4 cup olive oil

Salt and freshly ground black pepper

1 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh oregano leaves

1 tablespoon finely chopped fresh flat-leaf parsley leaves

1 cup grated Manchego cheese

1 cup grated Monterey Jack

Red Pepper Sauce:

3 roasted red peppers, peeled, seeded and chopped

3 to 4 roasted garlic cloves

3 to 4 tablespoons creme fraiche

1 tablespoon red wine vinegar

1 tablespoons honey

1 tablespoon chopped chipotle in adobo

Balsamic Reduction:

3 cups balsamic vinegar

1 tablespoon honey

Dark Beer Batter:

1 bottle dark beer (1 1/2 cups)

3 large eggs

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

4 cups peanut oil

Freshly chopped parsley leaves, for garnish