Ingredients:
1 tbsp olive oil
4 large shallots or 1 onion
4 cloves garlic
3-4 red peppers, roasted
Juice of 1 orange (about 1/2 cup)
2 medium eggplants cut lengthwise into 1/2 inch slices
olive oil
spray
4 oz goat cheese
4 kalamata olives, pitted and minced
1 tsp capers, chopped
2 tbsp chopped fresh parsley

Method:
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°. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp 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.

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