1. Place the peppers skin side up under a hot grill and cook until
blackened. Put in a bowl and
2. Arrange the aubergine and courgette slices on separate baking sheets.
Brush them with olive oil and cook under the grill.
[I seared them on a chargrill pan on the top of the stove]
3. Heat the remaining olive oil in a frying pan.
Add the onion, raisins, tomato puree and red wine vinegar.
Cook until soft.
4. Line a 1.75 litre / 3 pint terrine or 2lb bread tin with clear film
5. Pour half the tomato juice into a saucepan.
Sprinkle with gelatine. Dissolve
over a low heat. [I put the
juice in a basin over a pan of boiling water]
6. Layer the red peppers in the terrine and cover with some of the tomato
and gelatine. Add the
aubergines, courgettes, yellow peppers and onion mixture.
7. Pour tomato juice over each layer of vegetables.
Finish the terrine with another layer of red peppers.
Press down firmly.
8. Add the remaining tomato juice to any juice and gelatine left in the pan
and pour in to the terrine. Give
the terrine a sharp tap to
disperse the juice. Cover and
chill in the refrigerator until set.
9. To make the dressing, whisk together the oil and vinegar.
Season with salt and freshly ground black pepper.
10. Turn out the terrine and remove the clear film.
Serve cut in slices, drizzled with the oil and wine vinegar dressing.
Garnish with basil leaves.