Heirloom Tomato and Eggplant Terrine

Preheat oven to 45

Place heirloom tomato slices on several layers of paper towels. Top with a single layer of paper towels.

Let stand 15 minutes.

Combine 1 cup water, garlic, leek, and quartered tomato in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Strain through a sieve over a bowl, pressing to extract liquid; discard solids.

Pour liquid into pan; stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Cool to room temperature.

Sprinkle with gelatin; let stand 5 minutes. Bring gelatin mixture to a boil; boil 3 minutes.

Remove from heat.

Lightly brush eggplant slices with oil; arrange in a single layer on a baking sheet coated with parchment paper.

Bake at 450 for 10 minutes; turn and bake an additional 5 minutes or until tender.

Lightly coat a 9 x 5-inch loaf pan with cooking spray. Line pan with plastic wrap. Arrange tomato slices in a double layer on bottom of pan; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top tomatoes with a thin layer of cheese; sprinkle with 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Arrange 3 eggplant slices over cheese. Repeat layers, ending with tomatoes.

Pour gelatin mixture over terrine. Cover with plastic wrap. Chill 8 hours or overnight.

Turn terrine out onto a platter.

Let stand 1 hour (or until room temperature).