I saw recipe from Chef Kristine Subido and it looked sooo good! Can’t wait to try it tonight!

1 tablespoon olive oil
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.
3 tablespoons extra-virgin olive oil
1/4 onion yellow, diced
1/4 cup diced celery
1/4 cup red wine
1 quart red sauce of choice
1 clove garlic, peeled and thinly sliced or minced
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh thyme
1/4 cup dried oregano
1/4 cup roughly chopped fresh basil leaves
2 cups diced tomatoes
Salt and freshly ground black pepper
In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.