Eggplant Cannelloni

Eggplant Cannelloni
Photo by Ann Stratton

Ingredients

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

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

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