I found this on a wine and food pairing site:
"Eggplant is a surprisingly good partner with red wines like Syrah, Zinfandel, Merlot, Malbec, Petite Sirah and Cabernet Sauvignon. It's the combination of the eggplant's creamy, palate-coating texture and its skin's slight tannin-like quality and occasional bitterness that brings it and the wine together, though other flavors in a dish can also play an important role."
And from another site:
"Aperitifs and cocktails served before a meal are particularly harmful to the real enjoyment of wine. Only champagne, dry or sweet white wine are recommended to precede a meal during which wine is to be served."
I'm not a big wine drinker so I don't have any personal experience to share.