Cannelloni with Tomato Eggplant Sauce

• 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes
• 2 tbsp (25 ml) olive oil
• 2 cloves garlic, minced
• 1/4 tsp (1 ml) freshly ground black pepper
• 3 cups (750 ml) tomato sauce
• 2 cups (500 ml) ricotta cheese
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• 1 1/2 cups (375 ml) chopped baby spinach
• 1 tsp (5 ml) freshly grated nutmeg
• 1 egg, beaten
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) freshly ground black pepper
• 24 oven ready cannelloni shells

1. Sauce: In a nonstick skillet, heat oil over medium heat.
2. Add eggplant, in batches, and cook until it begins to brown.
3. Add garlic and black pepper and cook, stirring, for 1 minute.
4. Add tomato sauce, stir well and bring to a boil.
5. Remove from heat and set aside.
6. Filling: In a bowl, combine ricotta, Parmesan, spinach, nutmeg, egg, salt and pepper.
7. Using your fingers, fill pasta shells with mixture and place filled shells side by side in slow cooker stoneware, then on top of each other when bottom layer is complete.
8. Pour sauce over shells.
9. Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.

eggplant, olive oil, garlic, ground black pepper, tomato sauce, ricotta cheese, parmesan cheese, baby spinach, nutmeg, egg, salt, ground black pepper, cannelloni shells

Taken from www.cookstr.com/recipes/cannelloni-with-tomato-eggplant-sauce (may not work)