This lovely terrine makes a great first course, or, served warmed in the oven, a filling side dish. From Simply Recipes.
1 large jar roasted red peppers
2 large, firm eggplants (about 2 lbs)
1/4 C oil – olive oil or grapeseed oil
1½ C loosely-packed flat-leaf parsley leaves
½ t freshly ground black pepper
8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
Raw tomato sauce:
2 cloves of garlic, peeled and finely chopped
2 to 3 ripe tomatoes (1 1/4 lbs), chunked
1/4 C virgin olive oil
2 T red wine vinegar
½ t salt
1/4 t freshly ground black pepper
Heat a grill or grill pan until very hot. Cut the eggplants into ½-inch slices and slices on both sides with oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Optional, push the mixture through a fine mesh strainer over a bowl. Add the remainder of the sauce ingredients. Mix well.
To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.