|Diet Nutritional Stats Eggplant Cannelloni|
|Serving Size 238 g|
|Amount Per Serving|
|Calories 132||Calories from Fat 23|
|% Daily Value|
|Total Fat 6.1g||9%|
|Saturated Fat 1.9g||9%|
|Total Carbohydrates 16.2g||5%|
|Dietary Fiber 2.2g||9%|
|Vitamin A 107% Vitamin C 517% Iron 7% Calcium 10%|
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°F.
Mash cheese, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 tablespoon parsley.