Aubergine, Pepper And Goat Cheese Terrine Recipe
by Global Cookbook

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	Servings: 4

Ingredients

2 lrg Aubergine stems removed Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
2/3 c. Pitted minced nicoise, kalamata, or possibly picholine olives
2 Tbsp. Liquid removed, rinsed capers
1 Tbsp. Minced parsley
1 Tbsp. Minced chives

1 Tbsp. Minced basil
3 lrg Red or possibly yellow bell peppers
8 ounce Fresh goat cheese beaten with
2 Tbsp. Buttermilk
1/2 c. Toasted pine nuts coarsely minced Basil Oil see * Note Fresh herb salad Reduced balsamic vinegar

Slice aubergine lengthwise into 1/2-inch slices and brush generously with extra virgin olive oil. Season with salt and pepper and arrange in one layer on baking sheets and broil in batches about 4 inches from heat till aubergine is golden brown and tender. Transfer with a spatula to paper towels and allow to drain.
Combine the olives, capers and herbs in a bowl and set aside. Char the peppers and remove the charred skin with the point of a knife. Throw away the stems and seeds and cut peppers lengthwise into wide strips.
Line a small 4-c. loaf pan or possibly terrine with plastic wrap, leaving a 3 to 4-inch overhang. Arrange the aubergine, olive mix, peppers, goat cheese and pine nuts in several layers, beginning and ending with the aubergine. Cover the aubergine with the plastic overhang and weight the terrine with a 4- to 5-lb. weight, such as another loaf pan filled with canned goods, and refrigeratein the refrigerator for 12 to 24 hrs.
To unmold, remove the weights and invert the terrine onto a cutting board. Remove the pan and the plastic wrap and carefully cut slices with a serrated or possibly electric knife. Place slices on chilled plates, and garnish with a small fresh herb salad, drizzles of Basil Oil and reduced balsamic vinegar.
This recipe yields 4 to 6 servings.