“A nice change from the usual Cannelloni. The recipe is broken down in three parts. Enjoy”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees.
  2. For sauce.
  3. Heat oil in a medium skillet over medium heat.
  4. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes.
  5. 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.
  6. For eggplant.
  7. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
  8. For filling.
  9. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl.
  10. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish.
  11. Bake 10 to 15 minutes.
  12. Top with remaining 1 tbsp parsley.

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