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1
Slice aubergine lengthwise into 1/2-inch slices and brush generously with extra virgin olive oil.
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2
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.
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3
Transfer with a spatula to paper towels and allow to drain.
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4
Combine the olives, capers and herbs in a bowl and set aside.
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5
Char the peppers and remove the charred skin with the point of a knife.
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6
Throw away the stems and seeds and cut peppers lengthwise into wide strips.
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7
Line a small 4-c. loaf pan or possibly terrine with plastic wrap, leaving a 3 to 4-inch overhang.
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8
Arrange the aubergine, olive mix, peppers, goat cheese and pine nuts in several layers, beginning and ending with the aubergine.
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9
Cover the aubergine with the plastic overhang and weight the terrine with a 4- to 5-lb.
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10
weight, such as another loaf pan filled with canned goods, and refrigeratein the refrigerator for 12 to 24 hrs.
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11
To unmold, remove the weights and invert the terrine onto a cutting board.
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12
Remove the pan and the plastic wrap and carefully cut slices with a serrated or possibly electric knife.
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13
Place slices on chilled plates, and garnish with a small fresh herb salad, drizzles of Basil Oil and reduced balsamic vinegar.
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14
This recipe yields 4 to 6 servings.
