Cut peeled seeds from the seeds in half, put on greased with vegetable oil parchment. Cover with foil, bake in the oven at a temperature of 190 degrees for 25-30 minutes. Put the prepared pepper on a plate and cover with cling film, let stand for 10 minutes. Peel the peppers. Cut the eggplants into thin plates, put on greased parchment, salt and sprinkle with vegetable oil. Bake at 190 degrees until cooked for about 10 minutes. Cover the bowl with cling film, put eggplant, a layer of cheese, a layer of pepper at the edges of the bowl. And so, we spread a layer of cheese and pepper, while alternating the colors of pepper. We bend the edges of the eggplant tightly, tightly wrap the edges of the film. We put a press on top (I use a pot of water as a press). We send the bowl with the press in the refrigerator for the night. Finished eggplant terrine mode into pieces and serve.