Serves:

Ingredients:

1 md Eggplant (1 Lb. About)
2 cl Garlic Sliced
1 Red Bell Pepper
3 lg Plum Tomatoes
1 tb Dried Thyme
1/4 ts Salt
8 Cooked Manicotti Shells
Vegetable Cooking Spray
3 c Tightly Packed Fresh
Spinach (About 1/4 Lb.)
1/2 c Low Fat Cottage Cheese
1/4 ts Pepper
1 tb Lemon Juice
3 tb Grated Parmesan

Method:

Make Several 1/2 in.
Slits On Eggplant.
Insert Garlic Slices.
Bakeat 350 For 1 Hour.
Let Cool.
Peel & Cut Into 1-Inch Cubes.
Cut Pepper in Half Lengthwise.
Place Pepper, With Skin Side Up On A Baking Sheet.
Flatten With Palm Of Hand.
Broil 3 in.
From Heat 10 Min.
OR Until Charred.
Place in Ice Water, Let Stand 5 Min.
Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped.
Stuff Each Shell With 1/3 C.
Mixture.
Put in Baking Dish Coated With Spray.
Cover & Bake At 350 For 30 Min.
Wash Processor Bowl & Blade.
Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth.
Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
Cover And Let Stand 5 Min.
Yield: 4 Servings ( About 203 Cal.
Per 2 Shells And 1/3 C.
Sauce.
)