Eggplant Cannelloni

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1 tablespoon olive oil

4 large shallots, sliced

4 cloves garlic

2 jars (12 oz each) roasted red peppers, drained

1/2 cup fresh squeezed orange juice (juice of 1 orange)

2 medium eggplants, cut lengthwise into 1/2-inch slices

olive oil cooking spray

4 oz goat cheese

4 kalamata olives, pitted and minced

1 teaspoon capers, chopped

2 tablespoons chopped fresh parsley

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