Vegetable terrine with tomato sauce

Start by preparing your vegetables. Cut zucchini and eggplant lengthwise into thin slices. Remove the seeds from the peppers by cutting them in half. Then fry all these vegetables on the grill, if it is not possible to use the grill, then fry in a pan using as little vegetable oil as possible.

Finely chopped onion, save in olive oil until a beautiful ruddy color, then send wine vinegar and raisins to it, cook everything, stirring for literally 5 minutes. Cool down next.

Next, prepare the tomato sauce. Chop the tomatoes from the jar into puree using a blender, transfer the resulting puree to the pan, salt and pepper to taste. Boil the sauce, then reduce the heat to a minimum, send to the agar-agar sauce and boil continuously stirring for another 3 minutes.

Now you can start assembling the terrine. To do this, prepare a rectangular shape as follows: Lubricate it with vegetable oil and line it with cling film. At the bottom, level a few tablespoons of the sauce, then a layer of yellow peppers, then a layer of red peppers and again pour the sauce, then a layer of zucchini, onions, eggplants and do not forget to soak the layers with sauce. Finally, spread any remaining tomato sauce over the entire surface of the dish. Cover with cling film and refrigerate for about 40 minutes.

Cut the finished dish into small pieces and serve with freshly squeezed lemon juice, basil and olive oil.