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Eggplant Cannelloni

['1 tablespoon olive oil', '4 large shallots, sliced', '4 cloves garlic', '2 jars (12 ounces each) roasted red peppers, drained', 'Juice of 1 orange (about 1/2 cup)', '2 medium eggplants, cut lengthwise into 1/2-inch slices', 'Olive oil cooking spray', '4 ounces goat cheese', '4 kalamata olives, pitted and minced', '1 teaspoon capers, chopped', '2 tablespoons chopped fresh parsley']

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, olives, 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.

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