Pepper grease with vegetable oil without smell (best of all olive), put in a form or on a baking sheet.
Put in a well-heated oven (220 degrees), bake until soft.
Eggplant cut into thin slices (lengthwise).
Salt and grease with vegetable oil.
Fry the eggplant in a dry pan. They are as it were baked.
Meanwhile and peppers were baked.
Put the peppers in a bag and leave to cool.
Then remove the skin from the peppers.
If they are well propeklis - it is very easy to remove.
In a blender, chop 1/3 of the cheese, some greens and garlic.
Such a mass.
Add tomatoes to it.
You can remove the skin from them, scalding them with boiling water, but I did not remove and as it turned out - it does not feel.
The mass is poured into a saucepan, add salt (the amount of salt depends on the salinity of the cheese), pepper to taste and a little vegetable oil.
Put it all on fire and heat a little (cheese should melt slightly).
Form lay out foil (as I had a plastic container, as heat treatment will be no more), so that the edges of the foil hanging down to her was enough to cover the top of the finished terrine. Lubricate with vegetable oil.
Cut the remaining cheese into thin slices.
The first layer is eggplant.
Next sauce and a little green, which must be pre-cut.
And pepper slices.
I didn't cut it, I just tore it up with my hands.
The next layer is eggplant again.
After repeat until you run out of food.
Close all foil and apply well with your hands.
Can be put under the yoke, but I have not found the right one, so I had to use force.
Put in the refrigerator for at least 3 hours, a maximum of 24 hours. When terrine infused in the refrigerator, open the foil and turn the contents on the dish.
If done correctly-it will not fall apart.