Eggplant and Red Pepper Terrine

Ingredients

• 3 large red bell peppers
• 2 large, firm eggplants
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups loosely-packed flat-leaf parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
• 3 cloves of garlic, peeled and finely chopped
• 2 to 3 ripe tomatoes, each cut into 6 to 8 pieces
• 1/4 cup virgin olive oil
• 2 Tbsp red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Tabasco sauce

Directions

1. Char the peppers and slip off the skins: Set the red peppers on a broiler pan, then slide them beneath a hot broiler with the tops sitting about 1/2 inch from the heat.
2. Broil the peppers for 15 minutes, rotating them now and then, until every side is blistered and darkened. You can also char them over the flame on a gas cooktop, using tongs to hold and turn them.
3. Transfer the peppers to a bowl, set a plate over the top, and leave them for 10 minutes so the trapped heat loosens the skins. Peel the peppers, then discard the seeds.
4. Trader Joe's bottled cooked red peppers work well if you want to skip the charring and peeling.
5. Grill the eggplants: Get a grill or grill pan very hot. Slice the eggplants into 1/2-inch rounds and spread them out on a broad, flat surface, such as a baking pan. Coat both sides with olive oil, then season them with salt.
6. Grill the eggplant with a cover over it for 4 minutes per side, until the slices are tender and well browned. If there is no lid for your grill, shape aluminum foil into a loose tent and set it over the eggplant while it cooks.
7. Blanch the parsley: As the eggplant cooks, briefly dip the parsley into boiling water for 5 to 10 seconds to soften it. Take it out, rinse it under cold water, and drain it.
8. Assemble the terrine: Line a terrine mold or loaf pan with plastic wrap. Place eggplant across the bottom, then add about a third each of the red pepper pieces, parsley, and cheese.
9. Continue layering in the same way, starting and finishing with eggplant, until everything has been used.
10. Wrap the top with plastic and press on it to firm the layers together. Chill the terrine.
11. At this stage, the terrine can wait in the refrigerator until you are ready to serve.
12. Make the sauce: Put the garlic and tomatoes in a blender and puree until smooth. Pass the mixture through a food mill with a fine screen set over a bowl. Stir in the rest of the sauce ingredients until combined.
13. Serve: Spoon some sauce onto a large platter, then turn the terrine out in the middle. Slice it and pass the remaining sauce alongside.