Eggplant is the star of this modern interpretation of a vegetable terrine. Honey-Harissa Sauce adds vibrant colour and bold flavour.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
For the honey-harissa Sauce, place all ingredients in a blender or food processor, cover and blend or process on high speed until almost smooth then set aside.
Brush aubergine slices with oil and season lightly with salt and pepper. Place slices in single layer on a baking tray and roast in the oven for 15-20 minutes or until just tender.
Line four ramekins with cling film. Place 1 slice of aubergine lengthwise along the bottom of each ramekin, then line the sides of the ramekin with slices of aubergine, draping 2.5cm (1 inch) of each end of the aubergine slice over the top of each ramekin.
Layer red bell pepper slices on top of aubergine in bottom of ramekin. Top with a thin layer of goats cheese and repeat with another layer of aubergine, placing slices crosswise to first layer of aubergine, yellow bell pepper slices and goat cheese. Fold excess aubergine over to enclose the torte. Cover ramekins in plastic wrap.
Refrigerate for 1 hour or overnight. Invert each ramekin onto a serving plate and carefully remove ramekin. Brush tortes with honey and serve with the Honey-Harissa Sauce.