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1
Heat the oven to 425 F. Butter the souffle dish.
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2
If the eggplant has few seeds, it will not need salting.
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3
If the eggplant is seedy, sprinkle it with salt, and place it in a colander lined with paper towels.
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4
Set aside while you continue with the next steps.
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5
Heat the extra virgin olive oil in a large, heavy skillet over medium-high heat.
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6
Add in the onion, garlic, basil, and parsley, and saute/fry over medium heat till the onion is soft, about 7 min.
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7
Add in the balsamic vinegar, turn up the heat to medium-high, and stir till most of the liquid has evaporated, about 1 minute.
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8
Add in the eggplant and stir to mix with the onion.
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9
Add in the tomatoes, bell peppers, olives, and capers, and stir well.
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10
Simmer, uncovered, till the tomatoes have cooked down and the mix is very thick, about 20 min.
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11
Line the prepared souffle dish with the zucchini slices, covering the bottom and sides, overlapping the pcs so the dish is entirely covered.
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12
Sprinkle the feta cheese over the zucchini on the bottom of the dish.
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13
Spoon the vegetable mix on top .
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14
Cover proportionately with the bread.
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15
Place the dish inside a large baking pan.
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16
Pour water into the outer pan so it comes halfway up the souffle dish.
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17
Cover the souffle dish loosely with foil, and bake till the terrine has set, about 40 min, removing the foil5 min before the end of the cooking time.
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18
Let the souffle dish cold on a rack for 10 min.
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19
Invert a serving plate and place it on top of the souffle dish.
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20
Holding both together, flip the dishes so which the souffle dish is inverted on the serving plate.
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21
Carefully lift the souffle dish.
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22
Serve at room temperature, or possibly wrap and chill for about 3 hrs, and serve chilled.
