Roasted Sweet Pepper And Eggplant Terrine

• 4 large sweet red peppers
• vegetable oil cooking spray
• 2 lbs eggplants (peeled and cut in 1/2 inch slices)
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 3/4 cup basil leaves (divided)
• fresh basil leaf (optional)

1. Cut peppers in half lengthwise; remove and discard the seeds and membranes. Place peppers skin side up on a baking sheet and flatten with palm of hand.
2. Broil 5.5 inches away from heat for 15- 20 minutes or until charred. Remove the peppers from the sheet reserving the liquid. Place in a large bowl and cover with plastic wrap. Let the peppers cool completely. Remove the peppers, reserve the liquid and discard the skins. Set aside.
3. Coat a large nonstick skillet with cooking spray. Place over med high heat until hot. Add the eggplant in batches and saute 2 to 3 minutes on each side or until tender.
4. Line a 8.5 by 4.5 by 3 inch loaf pan with heavy duty plastic wrap. Arrange 1/3 of the eggplant slices in the bottom. Combine reserved liquid from red peppers, the ground pepper, and salt. Drizzle 2 tsp over the eggplant.
5. Arrange one third of the basil over the eggplant and top with 1/3 of the peppers. Drizzle some of the reserve liquid over it.
6. Repeat layers twice using the rest of the ingredients.
7. Cover the loaf pan with a heavy duty plastic wrap. Place a heavy object about 2 to 3 pounds on top of the loaf pan.
8. Refrigerate terrine for 24 hours.
9. Invert onto serving patter. Remove the wrap. Slice with an electric knife. Garnish with fresh basil.

sweet red peppers, vegetable oil cooking spray, eggplants, fresh ground pepper, salt, basil, fresh basil leaf

Taken from www.food.com/recipe/roasted-sweet-pepper-and-eggplant-terrine-176607 (may not work)