Eggplant and Pepper Terrine

Meat

INGREDIENTS

2 large eggplants
4 large red and yellow peppers
Basil
Olive oil
Red wine vinegar
Garlic salt and pepper

DIRECTIONS

1. Trim and cut eggplants into 1?4-inch slices. Sprinkle with salt. Stand in colander.

2. Brush cookie sheet with olive oil. Rinse eggplants in water. Line on pan.

3. Brush eggplants with olive oil. Bake until tender about 20 minutes.

4. Roast red and yellow peppers.

5. Line loaf pan with plastic wrap. Layer eggplant and roasted peppers alternately.

6. Whisk together olive oil, red wine vinegar, garlic salt and pepper. Add chopped basil. Pour over vegetables.

7. Cover with plastic. Weigh down with cans.

8. Refrigerate overnight.

9. Turn over and peel off plastic and serve.