-
1
Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
-
2
Rinse each slice briefly and pat dry.
-
3
Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
-
4
Let cool enough to handle.
-
5
Peel, seed and cut lengthwise into quarters.
-
6
Set aside.
-
7
Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
-
8
In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
-
9
Add eggplant and zucchini; toss to coat.
-
10
Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
-
11
In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
-
12
Let stand for 2 hours.
-
13
Reserve 1/3 cup (75 mL) of the reserved juices.
-
14
Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
-
15
Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
-
16
In small saucepan, combine reserved juices and wine.
-
17
Sprinkle gelatin over top; let stand for 1 minute.
-
18
Heat over medium heat until gelatin is dissolved.
-
19
Pour into bowl.
-
20
Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
-
21
Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
-
22
Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
-
23
Uncover and invert onto serving platter, remove pan and plastic wrap.
-
24
Slice to serve.
-
25
Garnish with fresh basil leaves.
