Sauté fennel bulbs (remove coarse outer leaves beforehand) in olive oil and salt lightly. Add a little pastis and cook for about 20 minutes. Place peppers in hot olive oil and saute for about 20 minutes. Cut the zucchini and eggplant into strips, leaving some of the white inside. Sauté the two vegetables in olive oil, add salt and pepper and simmer for 15 minutes. Put the tomatoes in olive oil with garlic, thyme, salt and pepper. Leave to marinate for 2 1/2 hours at 80 °C in the oven. For the mustard puree, chop the vegetables and garlic clove. Add to hot olive oil for about 10 minutes and deglaze with white wine. Add mustard and sea salt. Cover with aluminum foil, let steam for another 15 minutes and then puree. Pour into a foil-lined terrine dish in layers: Eggplant, zucchini, fennel, bell bell pepper. Place tomatoes and 1 sheet of gelatin between each layer. Close the terrine mold and cook in a water bath for about 20 minutes at 175 °C in the oven. Let cool, turn out, cut and serve with mustard puree.
Preparation Tip:
Instead of fresh tomatoes, you can also use 200 g of tomatoes preserved in oil.
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