Eggplant Cannelloni

Name: Eggplant Cannelloni
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

11 ingredients

1 steps

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

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