Eggplant Cannelloni

I made this for dinner for some lovely ladies a few weeks ago (I'm a little behind posting--I've been so busy, what with all the vegging on the couch and such). I stretched it to serve three, but really would be best for just two. Clearly I have a fixation with all things goat cheese, so found this to be delicious.

The only time-consuming part was making the sauce, so if you're in a hurry you could probably just use some pre-made stuff and it would still be pretty tasty.



Ingredients

-1 tablespoon olive oil
-4 large shallots, sliced
-4 cloves garlic
-1 jar (12 oz) roasted red peppers, drained
-1 can diced tomato
-Juice of 1 orange (about 1/2 cup)
-2 medium eggplants, cut lengthwise into 1/2-inch slices
-Olive oil cooking spray
-4 oz goat cheese
-4 oz ricotta cheese
-about 4 tablespoons chopped fresh basil

Directions
-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, tomatoes & 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 both cheeses and basil in a bowl.
-Place 1 tablespoon of filling at the end of each eggplant slice; roll up & secure with toothpick. Lay seam side down in dish.
- Bake 10 to 15 minutes.

Modified from epicurious.com