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Eggplant Cannelloni

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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
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