Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     red bell peppers -- halved lengthwise
                        and seeded
  6                     yellow bell peppers -- halved lengthwise
                        and seeded
  3        Tablespoons  olive oil
  1              Large  eggplant -- cut into 7 slices
     1/4          inch  thick
  2 1/2         Pounds  goat cheese
                        grated rind from 2 Meyer lemons
  2        Tablespoons  minced garlic
  2        Tablespoons  chopped chives

Preparation:

Preheat the broiler. Broil peppers until skin is charred. Transfer to a bowl and let steam, covered, to loosen skin. Peel and cut into julienne slices. Season with salt and pepper. In a skillet heat oil over moderately high heat until hot. Add eggplant in In a bowl combine cheese, rind, garlic, and chives. In a 6- to 8-cup terrine alternate 4 layers of peppers with 3 layers each of eggplant and cheese mixture, beginning and ending with peppers. Refrigerate, covered, overnight. Let come to room temperature and cut into slices.

Nutritional Information:

1003 Calories (kcal); 75g Total Fat; (66% calories from fat); 61g Protein; 25g Carbohydrate; 199mg Cholesterol; 662mg Sodium