1.Line 1.5-litre (6-cup) terrine dish with plastic wrap.
2.Quarter capsicums; discard seeds and membranes. Roast under grill (broiler) or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper 5 minutes; peel away skin.
3.Cook eggplant and zucchini in lightly oiled large frying pan, in batches, until browned both sides. Remove from pan.
4.Combine cheese, cream and juice in small bowl.
5.Line base and sides of dish with two-thirds of the eggplant, draping eggplant over sides of dish. Place half the capsicum over base of dish; spread cheese mixture over capsicum then top with basil, zucchini, remaining capsicum and remaining eggplant. Fold overhanging eggplant at short sides over terrine then fold remaining eggplant over long sides to completely enclose terrine. Cover; refrigerate 30 minutes.
6.Meanwhile, blend or process basil and oil until smooth. Strain through small muslin-lined strainer into small jug.
7.Cut terrine into eight slices. Serve on salad leaves, drizzle with basil oil.