Joyce's Eggplant Recipe

Eggplant, Roasted Pepper and Goat Cheese Terrine
2 eggplants about 21/2# cut lengthwise into 1/2 inch slices
1/3 cup olive oil
olive tapenade
3 red peppers roasted, skin removed
7 ounces soft goat cheese
Brush eggplant with oil and broil, 4-5 minutes/side and place on paper towel to drain.
Roast red peppers and take skins off.
Line a loaf pan with plastic wrap with overhang.
Arrange eggplant slices, olive tapenade, red peppers, goat cheese in several layers ending with eggplant.
Cover eggplant with plastic overhang.
Weight it down with canned goods.
Chill for 24 hours. Can be made 3 days ahead.