Instructions: Heat the oven to 425 F. Butter the souffle dish.

If the eggplant has few seeds, it wont need salting. If the eggplant is seedy, sprinkle it with salt, and place it in a colander lined with paper towels. Set aside while you continue with the next steps.

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, basil, and parsley, and saute over medium heat until the onion is soft, about 7 minutes. Add the balsamic vinegar, turn up the heat to medium-high, and stir until most of the liquid has evaporated, about 1 minute.

Add the eggplant and stir to mix with the onion. Add the tomatoes, bell peppers, olives, and capers, and stir well. Simmer, uncovered, until the tomatoes have cooked down and the mixture is very thick, about 20 minutes.

Line the prepared souffle dish with the zucchini slices, covering the bottom and sides, overlapping the pieces so the dish is entirely covered. Sprinkle the feta cheese over the zucchini on the bottom of the dish. Spoon the vegetable mixture on top . Cover evenly with the bread.

Place the dish inside a large baking pan. Pour water into the outer pan so it comes halfway up the souffle dish. Cover the souffle dish loosely with foil, and bake until the terrine has set, about 40 minutes, removing the foil5 minutes before the end of the cooking time.

Let the souffle dish cool on a rack for 10 minutes. Invert a serving plate and place it on top of the souffle dish. Holding both together, flip the dishes so that the souffle dish is inverted on the serving plate. Carefully lift the souffle dish. Serve at room temperature, or wrap and refrigerate for about 3 hours, and serve chilled.

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