Pasta So Good You Won't Miss the Pasta!

Happy Tuesday all! Last night's dinner was an easy, healthy dish, filling for both the meat eater and the veggie lover. I chose to use a delicious jarred tomato sauce from Whole Foods...they have really great local sauces for reasonable prices, but you can try this recipe or find your own! It doesn't change the main part of the recipe. I paired this with sauteed brussels sprouts, lightly drizzled with maple syrup and pecans. Yuuuuummy!

Eggplant Cannelloni
Kristine Subido, Wave in Chicago

Ingredients

I like to sprinkle the finished product with parmesan!

Sauce

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

• 2 medium eggplants, cut lengthwise into 1/2-inch slices
• olive oil cooking spray

Filling

• 4 oz goat cheese
• 4 kalamata olives, pitted and minced
• 1 teaspoon capers, chopped
• 2 tablespoons chopped fresh parsley

Directions

For sauce

1. 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.

For eggplant

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

For filling

1. 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 to 15 minutes. Top with remaining 1 tbsp parsley.