Eggplant, capsicum and bocconcini terrine


  • 1.4kg eggplant (about 2 large)
  • Olive oil
  • 1kg capsicum (about 4 large)
  • 200g bocconcini, thinly sliced
  • 1 cup basil leaves
  • Balsamic vinegar and pesto, to serve


  1. Cut eggplant lengthways into 3mm slices.
  2. Layer eggplant in a colander over a bowl and sprinkle each layer with salt.
  3. Leave to stand for 30 minutes.
  4. Rinse well and dry with absorbent paper.
  5. Brush the eggplant slices with olive oil and grill until tender, then cool.
  6. Hold capsicum over a gas flame, turning occasionally until blackened.
  7. Place into a plastic bag and allow to steam until cool.
  8. Remove the charred skin, stem and seeds.
  9. Cut into wide strips.
  10. Brush a loaf tin with olive oil, and place a layer of eggplant slices over the bottom and up the sides of the tin.
  11. Layer over this one quarter of the capsicum, basil and bocconcini slices and another layer of eggplant.
  12. Continue to layer until all ingredients are used, finishing with a layer of eggplant.
  13. Cover the terrine tightly with plastic wrap and weight the surface with cans of food.
  14. Refrigerate for several hours or overnight.
  15. Turn out onto a plate and serve drizzled with balsamic vinegar and a spoonful of pesto on the side.