Eggplant Terrine

Preheat the oven to 400 F. Rub the peppers with olive oil and place on a baking sheet. Roast 20 minutes, or until the skin darkens and slips off easily. Remove from heat, leaving the oven on. Let cool, and remove the ribs and seeds. Cut each pepper in half.

Line a 10-inch-by-5-inch terrine mold or loaf pan with pieces of parchment paper oiled with olive oil. Cut the goat cheese in half lengthwise and fill the bottom of the pan completely, pressing the cheese into place.

In a bowl, whisk the eggs. Whisk in the cream until well blended. Whisk in the herbs and seasoning. Pour over the goat cheese in the pan. Cover the pan with foil, crimping it around the pan to seal. Place the mold in a larger baking pan and add two inches of hot water to the outer pan. Bake in the preheated oven 20 to 25 minutes, until the custard is set. Remove from heat and let cool. Cover the custard with plastic wrap and refrigerate until cold, 30 to 45 minutes.

Slice the eggplants in long 1/4-inch strips with a mandoline or V-slicer. Salt both sides and let stand 30 minutes to remove the bitterness. Rinse. Place on a towel to absorb the moisture. This step could be done overnight.

Heat 1 tablespoon olive oil in a large skillet or saute pan over medium-high heat. Saute the eggplant slices in a single layer until slightly softened. Remove with tongs and drain on a towel. Let cool.

Place two pepper halves, all the tomatoes, and the jalapeno halves in a processor. Add the red wine vinegar and puree. You should have about 2 cups of puree.

Place 1/4 cup of puree in a small saucepan. Scatter the gelatin over the puree and let it soften for 5 minutes, then warm the puree over low heat until the gelatin is completely dissolved. Remove from heat and blend with the reserved puree. Adjust seasoning with salt and pepper.

Take the mold with the custard out of the refrigerator and remove the plastic wrap. Brush the surface of the chilled cheese custard in the loaf pan with the puree. Place a layer of eggplant slices crosswise on the puree, covering the bottom of the pan completely and letting the ends lap over the sides of the pan. Brush with puree. Fill the mold with alternating layers of eggplant slices, pepper halves, and puree until the pan is full. Fold in any overlapping eggplant slices. Wrap the pan tightly with plastic wrap and press down gently; drain off any juice. Seal the plastic wrap and refrigerate the mold overnight.

To serve: Blend the garlic, olive oil, and lemon juice with a whisk or in a blender. Season to taste with salt and pepper. Toss the green beans, olives, and tomatoes in the dressing. Unwrap the mold and invert on a flat surface (board or baking sheet). Peel off the parchment. Slice with an electric or serrated knife. Garnish with vegetable melange and basil sprigs.