Eggplant Cannelloni with Pine Nut Romesco Sauce

Servings: 4

Directions

1. Preheat oven to 350 F. Lightly oil a baking pan. Arrange eggplant slices in a single layer in the pan. Spray with cooking spray or a little olive oil. Bake about 20 minutes or until eggplant is flexible enough to roll and tender. Set aside.

2. Heat olive oil in a large pan over medium heat and add bell pepper, onion, carrots, celery, and garlic. Sauté until just tender. Add spinach and no-salt seasoning of choice, and cook until spinach is wilted. Remove from heat and add cooked brown rice. (*Note: if you prefer to cook your own brown rice, add 1 cup of brown rice to 2 cups of water or broth. Bring to a boil, then cover and reduce the heat to low. Cook on low for 45 minutes or until liquid is evaporated. Remove from heat and allow to set 10 minutes longer. Use 1 cup of this for the recipe… enjoy the rest or freeze for another use.)

3. Transfer spinach and rice mixture to a mixing bowl. Add 2-3 tablespoons of tomato or pasta sauce, and all of the shredded cheese. Spread about 1/4 c. of the tomato/pasta sauce in a baking pan. Divide the vegetable/rice mixture among the eggplant slices, roll up and place them in the pan. Drizzle remaining sauce over the eggplant rolls. Cover with foil.

4. Bake in a preheated 375 F oven, covered, for 30-40 minutes or until heated through. Meanwhile, make Romesco Sauce: Sauté shallots, garlic and tomatoes in olive oil until onions are translucent and tender. Add paprika and sauté an extra minute. Transfer mixture to a food processor and add remaining ingredients (roasted red pepper, water, vinegar, pine nuts, and yeast). Puree until smooth. Serve drizzled on top of the baked eggplant, and enjoy!

Ingredients

EGGPLANT

• 2 large eggplant peeled and sliced lengthwise 1/2 inch thick

• 1 tbsp. olive oil

• 2 medium red bell pepper, seeded and coarsely chopped

• 2 medium shallot, coarsely chopped

• 1 c. carrot, chopped

• ½ c. celery, chopped

• 4 garlic clove

• 8 oz. fresh spinach, chopped

• Mrs. Dash Chicken Grilling Seasoning or your favorite non-salt seasoning

• 1 c. cooked brown rice (Uncle Ben’s, or see *Note to cook your own)

• 1, 15oz. can tomato sauce or your favorite pasta sauce

• 3 oz. shredded Mozzarella cheese

PINE NUT ROMESCO

• 2 medium shallot chopped

• 2 garlic clove minced

• 1 Roma tomato, chopped

• 1 tbsp. olive oil

• 1 tsp. paprika

• ½ c. jarred roasted red pepper, rinsed

• 2 tbsp. water

• 2 tbsp. sherry vinegar or balsamic

• 2 tbsp. pine nuts

• 2 tbsp. nutritional yeast