This looked like such a pretty dish to serve for Easter Brunch. They didn't have any heirloom tomatoes, as the recipe recommends, so I used just regular tomatoes. Tomato & Eggplant Terrine (Adapted from Cooking Light ) 4 medium heirloom tomatoes, cut into 1/4-inch-thick slices 1 c water 2 garlic cloves, crushed 1 medium leek, chopped 1 medium tomato, quartered salt/pepper 1 tablespoon unflavored gelatin 12 (1/4-inch-thick) slices medium eggplant 1 1/2 T extra-virgin olive oil 8 oz fresh mozzarella cheese, cut into 1/8-inch-thick slices 1 T fresh thyme, divided ...