Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.

Ingredients

　　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.

Nutrition Per Serving

　　10.7 g fat (4.7 g saturated)

　　32 g carbs

　　10.8 g fiber

　　10.5 g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/719144/2?mbid=HDEPI) ›