Ratatouille Terrine - cooking recipe

Ingredients

1/2 - 3/4 cup olive oil
2 medium onions, sliced thin
1 cup gruyere cheese, grated (about 1/4 pound)
1 lb zucchini, cut crosswise into 1/4-inch slices
1/2 cup loosely-packed fresh basil, chopped
2 tablespoons salt
1 pinch cayenne
2 large red bell peppers, cut crosswise into 1/4-inch rings (cores and seeds discarded)
1 lb eggplant, cut crosswise into 1/4-inch slices (salted and set aside to rest for several minutes to drain on paper towels)
2 lbs plum tomatoes, cut crosswise into 1/4-inch slices
1 tablespoon fresh thyme leave
1 cup coarse fresh breadcrumb

Preparation

Preheat the oven to 350 degrees F. In a 12-inch non-stick skillet heat 1 tablespoon olive oil over moderate heat and cook the onions, stirring occasionally, for 5 minutes.
Spread onions in bottom of a 9 X 13 heavy casserole (preferrably enameled) and sprinkle evenly with 1/4 cup Gruyere.
In the skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute the zucchini in batches (adding some remaining oil if necessary), stirring, for 5 minutes per batch.
Transfer the zucchini, as sauteed, with a slotted spoon to the casserole, spreading evenly, and top with some of the basil.
Sprinkle zucchini layer with 1/2 teaspoon salt and a light sprinkling of cayenne.
In the skillet heat 1 tablespoon of the remaining oil over medium high heat until hot and saute bell peppers, stirring constantly, for 5 minutes.
Transfer peppers with a slotted spoon to casserole, spreading evenly, and top with some remaining basil.
Sprinkle pepper layer with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute eggplant slices in one layer in batches, turning once, about 5 minutes. (Add about 1 tablespoon remaining oil per batch, if necessary, and heat until hot before adding each new eggplant batch.).
Transfer eggplant slices, as sauteed, with slotted spoon to casserole and arrange in an even layer, overlapping slices.
Top the eggplant layer with some remaining basil and sprinkle with 1/2 teaspoon remaining salt and another light sprinkling of cayenne.
In skillet heat 2 tablespoons remaining oil over medium-high heat until hot and saute tomatoes in 2 batches, stirring occasionally, 2 minutes.
Transfer tomatoes, as sauteed, with slotted spoon to casserole and spread evenly. Top tomato layer with remaining basil.
Sprinkle tomatoes with remaining 1/2 teaspoon salt, remaining cayenne, remaining Gruyere, and thyme and top with bread crumbs.
Cover casserole with foil or a lid and bake in middle of oven 30 minutes. Remove foil or lid and bake 30 minutes or until bread crumbs are golden.
Ratatouille Terrine may be made 1 day ahead and chilled, covered. Serve warm or at room temperature (warm recommended). Nicely paired with Lemon and Basil Spaghetti.