with Arugula Sauce

Yield: 6 Servings

Ingredients

• 1 large eggplant, peeled and cut in 1/2-inch slices
• 1/4 cup olive oil
• salt and freshly ground pepper
• 2 tablespoons minced garlic
• 2 tablespoons chopped onion
• Two 1/4-ounce envelopes gelatin
• Tomato sauce
• 2 each red and yellow bell peppers, roasted, peeled, seeded and quartered
• 3 plum tomatoes, peeled and seeded
• Arugula sauce

Instructions

1. Preheat the oven to 350 degrees.

2. Brush the eggplant with olive oil and season with the salt, pepper, garlic, and onion. Place in a single layer on a baking sheet and roast until golden brown, about 20 minutes. Let cool.

3. Stir the gelatin into the hot Tomato Sauce.

4. Lightly oil a 9x5x3-inch size terrine and then line with plastic wrap, allowing the edges to hang over the sides of the pan. Cover the bottom and sides of the terrine with the eggplant slices, overhanging the edges. Spread a thin layer of Tomato Sauce over the eggplant. Cover with a layer of the peppers, followed by the tomatoes. Repeat the layers, ending with a top layer of eggplant. Fold over the overhanging eggplant to enclose and then seal with the plastic liner.

5. Place a light weight or a 5 lb. can on top of the terrine and refrigerate at least 3 hours.

6. To serve, invert and remove the plastic wrap. Cut across the width with a knife and serve with arugula sauce. For best results, use an electric knife.