Eggplant Cannelloni

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 garlic cloves
• 24 ounces roasted tomato and garlic pasta sauce
• 12 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

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 400F.
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.

olive oil, shallots, garlic, tomato, orange juice, eggplants, nonstick cooking spray, ricotta cheese, black olives, capers, fresh parsley

Taken from www.food.com/recipe/eggplant-cannelloni-369350 (may not work)