Eggplant Cannelloni with Pine Nut Romesco Sauce

Ingredients

• 2 large eggplants, peeled and sliced lengthwise 1/2-inch thick
• 2–3 tablespoons water
• 2 medium red bell peppers, seeded and coarsely chopped
• 1 medium onion, coarsely chopped
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 4 cloves garlic
• 8 ounces baby spinach
• No-salt seasoning blend, adjusted to taste, or 1 tablespoons 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 nondairy, mozzarella-type cheese, shredded
• 1/2 cup onion, chopped
• 2 cloves garlic, chopped
• 1/2 tomato, chopped
• 1 teaspoon ancho chili powder
• 1/2 cup roasted red peppers
• 2 tablespoons water
• 2 tablespoons pine nuts (see Note)
• 2 tablespoons nutritional yeast

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