Make this terrine a day ahead and bring it to room temperature before serving. Fromage blanc has the consistency of yogurt Roast the bell peppers over gas flame or under broiler until blackened. Transfer to a deep bowl, cover with plastic wrap, and let steam until cool enough to touch. Peel, seed, and skin peppers. Cut into 1-inch-wide strips. Set aside. Heat oven to 400o . Spray two baking sheets with cooking spray. Working in batches, arrange eggplant rounds on baking sheets in a single layer. Roast until tender, 20 to 25 minutes, turning the rounds over after about 12 minutes to ensure even cooking. Using a spatula, transfer rounds to a wire rack to cool. Repeat with remaining eggplant. In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside. Spray a 9 by 4-1/2-by2-1/2-inch loaf pan with plastic wrap. Arrange one-third of the eggplant rounds, slightly overlapping, to cover bottom of pan. Brush lightly with reserved vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over eggplant. Using an offset spatula, spread half of the fromage blanc over the bell peppers. Top with half of the basil . Brush with vinaigrette. Make another layer of eggplant, vinaigrette, bell pepper, fromage blanc, and basil; brush with vinaigrette. Top with a third layer of eggplant, brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing layers. Cover tightly with plastic wrap; marinate, refrigerated 12 to 24 hrs. To serve, unmold terrine onto a platter and garnish with basil. **I bet this would be good as an aram sandwhich. Posted to JEWISH-FOOD digest by Marilyn Jacobs on Feb 08, 1999,