Method

Slice brinjals lengthwise into 1cm slices. Salt lightly and stand upright in a colander for 30 minutes.
Lightly oil a baking tray and lay out peppers, close together, cut-side down.
Bake in preheated oven for 25 to 30 minutes until skins are blistered but not burnt. Spoon peppers into a glass bowl and cover tightly with plastic film. When cool, remove the skins and trim off any burnt flesh. Retain any juices.
Rinse brinjals and pat dry with paper towel. Layer between two tea towels and weighed down with a wooden board for 30 minutes.
Heat a little olive oil in a frying pan over a medium heat. Fry brinjals on both sides, until tender and just brown. Drain on paper towel.
Line the sides and bottom of a 12 x 30 x 10cm mould with overlapping slices of brinjal, allowing them to drape over the edge.
Cover the bottom with a layer of red pepper halves, a layer of basil leaves and a line of olives, lengthwise. Season with black pepper. Repeat layers, finishing with red pepper.
Spoon over reserved juices and fold brinjal slices over top.
Cook in a preheated oven until the terrine feels tender when pierced with a knife.
Remove from oven and pour off excess cooking juices. If the terrine is too wet it will not cut into slices. Cover with a double layer of foil and weigh down until cold.
Serve either warm or chilled, turning out terrine onto a platter and slice with a sharp knife. Drizzle with olive oil and a few drops of balsamic vinegar and serve with rocket.