Roasted Pepper and Eggplant Terrine

Yield 3-pound terrine; 18-20 servings

1lb eggplant, sliced lengthwise to ¼-inch thick

3lbs red peppers (about 6)

3lbs yellow peppers (about 6)

3lbs green peppers about 6

2tsp (10 mL) salt

½ tsp (3 mL) freshly ground black pepper

½ oz powdered gelatin

12 oz basil red wine vinaigrette

Salt eggplant for about 30 minutes and let drain on towel before grilling; peel eggplant. Grill eggplant and peppers on a hot grill. Peel and seed peppers; cool. Trim to fit a terrine mold. Season with salt and pepper. Line the mold with plastic wrap, leaving an overhang. Dissolve the gelatin in the vinaigrette. Layer the peppers and eggplant alternately with dressing to fill the mold; fold over the liner. Cover the terrine with plastic and weigh down with a two-pound weight overnight in the refrigerater. The terrine is now ready to slice and serve, or wrap and store in the fridge for up to seven days.

– courtesy Mise en Place Culinary Boutique, Oakville