Preheat oven to 200C
Slice eggplants lengthways into 1/2cm slices and sprinkle with salt, allow to drain in a colander for 30 minutes. Rinse under cold running water, then dry well. Slice the zucchini lengthways into 1/2 cm slices.
Heat a heavy-based pan over a medium-high heat. Add a splash of olive oil and cook eggplant, then zucchini slices, until tender and golden brown, then set aside.
Rub red capsicums over with olive oil and roast for 20-25 minutes until skins blister. Place capsicums in a plastic bag and seal to allow steam to lift skins. When cool, remove and discard the skins and seeds. Cut capsicums into thick strips, Slice the tomatoes and feta.
Line the baking tin with cling wrap lengthways and across, leaving plenty of overhang. Begin layering vegetables starting with one third of eggplant slices across the bottom. Sprinkle with a few drops of vinegar, feta oil & cracked pepper. Continue to sprinkle with vinegar, feta oil and pepper between each layer.
Add a layer of zucchini slices, then half of the capsicum, all the basil, tomato and feta, then another third of eggplant slices. Add remaining capsicums and finish with eggplant slices.
Fold the overhanging cling wrap over the vegetables. Place filled baking tin on a baking tray to catch any overflowing juices. Cut a piece of thick cardboard to fit snugly in the top of the terrine. Weigh down with a heavy weight such as a milk carton. Refrigerate overnight with the weight on top of the terrine.
To serve, remove weights and cardboard from terrine. Peel back the top layer of cling wrap and place a chopping board on top. Turn board and the tin over carefully. Remove the tin and cling wrap from the pressed terrine. Wipe away excess juices.
Drizzle with caramelised red wine vinegar.