Ratatouille Terrine

Description
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Ingredients

 * 2 medium eggplants (2 1/2 lbs.), cut lengthwise into 1/2-inch-thick slices
 * 1/3 cup olive oil
 * 1/4 cup jarred tapenade (black olive paste)
 * 3 medium red bell peppers, roasted and cut lengthwise into 3 sections
 * 7 oz. soft, mild goat cheese, sliced thin
 * Fresh Herb Sauce
 * 1/4 cup chopped fresh basil
 * 1/4 cup chopped fresh flat-leaf parsley
 * 1 small clove garlic, sliced
 * 4 tsp. balsamic vinegar
 * 6 Tbs. olive oil

Directions
1. Preheat broiler. Arrange eggplant slices in single layer on baking sheets; brush both sides of eggplant with oil and sprinkle with salt to taste. Broil eggplant in batches until golden and tender, 4 to 5 minutes per side. Transfer eggplant to paper towels to drain.

2. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, leaving a 3-inch overhang. Layer eggplant, olive paste, bell peppers and cheese in pan, beginning and ending with eggplant. Cover with plastic overhang and place 3- to 4-lb. weight (such as another loaf pan filled with canned goods) on top. Chill 24 hours.

3. Make sauce: In food processor or blender, combine basil, parsley, garlic, vinegar, oil, 2 tablespoons water and salt and pepper to taste. Process until smooth.

4. To serve, remove weight, invert terrine onto cutting board, and discard plastic wrap. Cut terrine into 3/4-inch-thick slices. Pour a little basil sauce onto serving plates, tilting to spread sauce. Arrange terrine slices on sauce.

TIP: To roast peppers, place under broiler, turning every 5 minutes until skins blister and char, 10 to 15 minutes. Transfer peppers to paper bag, close and let steam until cool enough to handle. Use a small sharp knife to peel off charred skin; discard seeds and ribs.