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Eggplant Cannelloni

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Make It

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  • Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 min. Reduce heat. Cook until golden, 3-5 min. Add peppers and orange juice; bring to 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 degrees F. Mash cheese, olives, capers and 1 Tbsp. of the parsley in a bowl. Place 1 tbsp. of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10-15 minutes; top with remaining parsley.


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