Put the aubergines in the oven (th 180°C)
Prepare your tapenade, scrape the eggplant skins well and put them back in the oven (th 120°C) to preserve them. Take them out, mop them up.
Peel the tomatoes, cut them in four and squeeze each quarter to extract the seeds, powder them with a little fine salt and let them drain.
Cut the black olives into large brunoise.
Line a porcelain terrine with parchment paper. Sponge the tomato quarters, put a first layer at the bottom of the terrine and a few black olives, press lightly, cover with a layer of tapenade, then a layer of aubergines and so on until completely filled terrine.
Lay a board or a piece of cardboard wrapped in aluminum foil and the size of the terrine on top, place a weight (tin can) on top, to press and refrigerate for a minimum of 3 hours.
Prepare a sauce by mixing the olive oil, lemon juice, basil, and degermed and crushed garlic, salt and ground pepper
