Week 11: Eggplant Cannelloni

I must confess, it is with some hesitation that I put this recipe forward, but I am counting on our sense of adventure to see us through (yes, I did just finish watching Pride and Prejudice). Eggplant must be good in some things, and the use of goat cheese, orange, and capers piques my curiosity.

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

Preparation
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes.

Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.

Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F.

Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish.

Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

Since neither of us is fond of olives, I'll be skipping that ingredient. I can't seem to find out how many servings this recipe will make, so I'll have to decide what to do based on the size of the eggplants I find.