Eggplant Cannelloni

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 garlic cloves
• 24 ounces roasted tomato and garlic pasta sauce
• 1/2 cup orange juice
• 2 medium eggplants, cut lengthwise into 1/2 inch slices
• nonstick cooking spray
• 4 ounces ricotta cheese
• 4 black olives, minced
• 1 teaspoon capers, chopped
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 heat oil in a medium skillet over medium heat.
• 2 cook shallots and garlic until soft, about 1 minute, reduce heat, cook until golden, 3 to 5 minutes.
• 3 add tomato sauce and orange juice, bring to a boil.
• 4 lower heat; simmer about 5 minutes.
• 5 pour into a 9" x 13" baking dish.
• 6 coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
• 7 heat oven to 400°f.
• 8 in a separate bowl, combine cheese, olives, capers and parsley.
• 9 place 1 tablespoon of filling at the end of each eggplant slice; roll up.
• 10 lay seam side down in dish with the sauce and bake 10 to 15 minutes.