Risotto-Filled Eggplant Rollatini Recipe - Forks Over Knives

Ingredients

• 1½ cups low-sodium vegetable broth
• ¾ cup dry short grain brown rice
• 2 1-lb. globe eggplants
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 15-oz. can no-salt-added chickpeas
• ⅓ cup finely chopped pitted olives, such as Kalamata or Castelvetrano
• ¼ cup + 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 teaspoon Aleppo pepper
• 2 14- to 15-oz. cans no-salt-added crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning, crushed
• ¾ cup whole wheat panko
• ⅓ cup pine nuts, toasted