“A nice change from the usual Cannelloni. The recipe is broken down in three parts. Enjoy”
1hr 15mins

Ingredients Nutrition


  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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