On grill over high heat (or under broiler), grill red peppers until skin is charred. Place in bowl and cover; when cool, halve, peel and seed.

Peel eggplant; slice lengthwise into 1/2-inch/1 cm slices. Sprinkle with 1/4 tsp/1 mL of the salt and generous pinch pepper; brush with about 2 tbsp/30 mL of the oil. Grill over high heat, turning once, until tender; let cool.

Cut off mushroom stems (reserve for other use); scrape gills from undersides of mushrooms. Cut caps into 1/2-inch/1 cm slices; toss with 2 tbsp/30 mL of the oil, 1/4 tsp/1 mL of the salt and generous pinch pepper. Grill over high heat until tender; let cool.

Blanch spinach in boiling salted water. Drain; chill under cold water and drain again. Press out excess moisture. Chop finely and toss with pine nuts, 2 tsp/10 mL of the oil and pinch salt; set aside.

Line bottom and sides of 9- x 5-inch/23 x 12 cm loaf pan with parchment or waxed paper. Place eggplant pieces in pan to cover bottom; sprinkle with half of the mint. Spread half of the goat cheese over mint; top with half of the red pepper pieces. Top with spinach mixture, then remaining cheese, mushroom slices, remaining mint and remaining red peppers. Cover and refrigerate for at least 4 hours or overnight. Peel off parchment paper; slice.

Makes 8 to 12 servings.