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Eggplant Cannelloni

Name: Eggplant Cannelloni
Cuisine: italian
Ingredients: 1 tablespoon olive oil; 4 large shallots, sliced; 4 cloves garlic; 2 jars (12 ounces each) roasted red peppers, drained; Juice of 1 orange (about 1/2 cup); 2 medium eggplants, cut lengthwise into 1/2-inch slices; Olive oil cooking spray; 4 ounces goat cheese; 4 kalamata olives, pitted and minced; 1 teaspoon capers, chopped; 2 tablespoons chopped fresh parsley

A small grocery run gets this on the table.

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directions

1.
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

Recipes sourced from Epicurious.com.

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