Roasted Eggplant And Red Pepper Terrine - cooking recipe

Ingredients

2 red peppers
1 eggplant
flour
1/4 c. extra virgin olive oil
1 clove garlic
salt
pepper
1/2 bunch Italian flat leaf parsley, picked and washed
1 bunch basil, picked and washed
1 log Coach Farm Chevre, sliced (goat cheese)

Preparation

Roast the peppers.
Remove the skin and seeds.
Peel and slice the eggplant into 1/4-inch thickness.
Flour the slices.
Brown the eggplant slices in the oil; towel dry (to remove the oil). Oil a 6 x 4-inch terrine mold and rub garlic around its interior. Season the inside with salt and pepper.
Lay on layer of eggplant and cover with a layer of red pepper.
Season and add parsley and basil leaves.
Add layer of Chevre slices.
Continue to make layers until the terrine is completely filled.
Press and refrigerate the terrine for 4 hours.
Remove and slice.
Serve at room temperature.