Eggplant Cannelloni with Pine Nut Romesco Sauce

Eggplant Cannelloni with Pine Nut Romesco Sauce

(Eat To Live Cookbook)

Ingredients:

  • 2 large eggplants, peeled and sliced lengthwise ½ inch thick
  • 2-3 tablespoons water
  • 2 medium red bell peppers, seeded and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 4 cloves garlic
  • 8 ounces spinach
  • No-salt seasoning blend, adjusted to taste or 1 tablespoon of Dr. Fuhrman’s VegiZest)
  • 1 cup cooked quinoa, Kamut, barley, spelt or brown rice
  • 2 cups no salt added or low sodium pasta sauce
  • 3 ounces nut cheese, shredded*

*(Avoid vegan cheeses with oil and textured vegetable protein)

Ingredients for the Pine Nut Romesco Sauce:

  • ½ cup onion chopped
  • 2 cloves garlic, chopped
  • ½ tomato, chopped
  • 1 teaspoon chili powder
  • ½ cup roasted red peppers
  • 2 tablespoons water
  • 2 tablespoons sherry vinegar
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast

Directions for the Eggplant:

Preheat the oven to 350 degrees F. Place parchment paper on baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes. Set aside.

Pour two tablespoons of water in a large pan. Add the bell pepper, onion, carrots, celery and garlic and “sauté” until just tender, adding more water if needed. Add the spinach, no-salt seasoning blend, and cook until spinach is wilted,. Add cooked quinoa.

Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded nut cheese. Spread about a ¼ cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through..

Directions for Romesco Sauce:

“Sauté`” the onions, garlic, and tomatoes in a little water or while wine until the onions are translucent, add chili powder, sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.