Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.)

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