Anonymous Fri Oct 07 11:33:58 2005

lamb, thinly sliced, as needed

garlic, pared, minced, to taste

salt and pepper, to taste

1 eggplant

olive oil, as needed

oregano, to taste

salt, pepper, to taste

1/2 cup Ratatouille

6 oven-dried tomato slices

Sear lamb slices quickly in hot pan; flavor with garlic, salt and pepper. Refrigerate. Cut eggplant into lengthwise slice 1/4-in. thick. Combine olive oil, oregano, salt and pepper; pour over eggplant slices. Marinate for 30 minutes; grill slices to desired doneness. Line small loaf pan with plastic wrap, leaving enough overlap to cover terrine when full. Trim eggplant slices to fit pan. Lay 1 eggplant slice in bottom of pan; top with lamb, ratatouille and tomato slices. Repeat layering process until pan is full; fold plastic wrap over to seal. Refrigerate for 12 hours. Unmold and unwrap terrine; cut into 1/4-in.-thick slices for service.