Instructions: Preheat the broiler. Arrange the aubergine slices in one layer on baking sheets, brush both sides of the aubergine with the oil, and sprinkle them with salt to taste. Broil the aubergine in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.

Line a loaf pan, 8 1/2 x 4 1/2 x 2 1/2- inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the aubergine, olive paste, bell peppers, and goat cheese in several layers, beginning and ending with the aubergine. Cover the aubergine with the plastic overhang, weight the terrine with a 3- to 4-pound weight (such as a loaf pan fi

lled with canned goods), and chill if for 24 hours. The terrine may be made 3 days in advance.

Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the cente

r of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley sprig.

Yield: 4 servings with leftover

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