Eggplant Cannelloni

Ingredients

• 2 medium eggplants
• 4 kalamata olives
• 4 ounces goat cheese
• Olive oil cooking spray
• 1 tablespoon olive oil
• 2 12 ounces each roasted red peppers
• 1 orange (about 1/2 cup)
• + 4 more ingredients
• • 4 large shallots
  • 2 tablespoons fresh parsley
  • 1 teaspoon capers
  • 4 cloves garlic

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" ba...

View full recipe at Epicurious