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 and 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 and Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme and
Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C.
Mixture. Put in Baking Dish Coated With Spray. Cover and Bake At 350
For 30 Min.
Wash Processor Bowl and Blade. Combine Spinach Cottage Cheese,
Lemonjuice,and Pepper in Processor and 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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