INGREDIENTS
2
Eggplants, medium
4 cloves
Garlic
1
Orange (about 1/2 cup), Juice of
2 tbsp
Parsley, fresh
4
Shallots, large
1 tsp
Capers
4
Kalamata olives, pitted and minced
2
jars (12 ounces each) roasted red peppers, roasted
1 tbsp
Olive oil
1
Olive oil cooking spray
4 oz
Goat cheese