Healthy Eggplant Cannelloni

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 garlic cloves
• 2 (12 ounce) jars roasted red peppers, drained
• 12 cup orange juice (from one orange)
• 2 eggplants, medium, cut lengthwise into 1/2-inch slices
• olive oil flavored cooking spray
• 4 ounces goat cheese
• 4 kalamata olives, pitted and minced
• 1 teaspoon capers, chopped
• 2 tablespoons chopped fresh parsley

1. Heate oil in a medium skillet over medium heat.
2. Cook shallots and garlic until soft, about 1 minute.
3. Reduce heat.
4. Cook until golden, 3-5 minutes.
5. Add peppers and juice; bring to a boil.
6. Lower heat; simmer until peppers are soft, about 5 minutes.
7. Cool.
8. Puree in a blender.
9. Pour into a 9x13 baking dish.
10. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
11. Heat oven to 400.
12. Mash cheese, olives, capers and 1 T of the parsley in a bowl.
13. Place 1 T of filling at end of each eggplant slice and roll up; Lay seam side down in dish.
14. Bake 10 to 15 minutes.
15. Top with remaining 1 T parsley.
16. Per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.

olive oil, shallots, garlic, red peppers, orange juice, eggplants, olive oil, goat cheese, olives, capers, parsley

Taken from www.food.com/recipe/healthy-eggplant-cannelloni-281722 (may not work)