Layered with Brie or mozzarella, served chilled and covered in tomato sauce.
Adapted from Jacques Pepin’sToday’s Gourmet II: Light and Healthy Cooking for the ’90s.
Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides.
Elise Bauer
Place them in a bowl and cover the bowl with a plate.
Let the peppers steam in their own residual heat inside the bowl for 10 minutes.
Then peel them (the skin will slide off) and remove the seeds.
Heat a grill or grill pan until very hot.
Brush the slices on both sides with olive oil, and sprinkle with salt.
Remove, cool under cold water, drain.
Line a terrine mold (loaf pan) with plastic wrap.
Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used.
Cover with plastic wrap and press down on the wrap to compact the mixture.
Place the garlic and tomatoes in a blender and blend until smooth.
Push the mixture through a food mill (fitted with a fine screen) over a bowl.
Add the remainder of the sauce ingredients.
To serve, pour some of the sauce on a large platter and unmold the terrine in the center.
Cut it into slices and serve with the remainder of the sauce.
