Served as main course. Vegetarian dish.

Italian

1 Eggplant (1 lb. about)

2 Clove Garlic, sliced

1 Red Bell Pepper

3 Plum Tomatoes

1 Tablespoon Dried Thyme

1/4 teaspoon Salt

8 cooked Manicotti Shells

Vegetable Cooking Spray

3 cup tightly packed fresh Spinach (About 1/4 Lb.)

1/2 cup low fat Cottage Cheese

1/4 teaspoon Pepper

1 Tablespoon Lemon Juice

3 tb Grated Parmesan

Make several 1/2 inch slits on eggplant. Insert garlic slices. Baked 350 degree F. 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 minutes or until charred. Place in ice water, let stand 5 minutes. 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 cup mixture. Put in baking dish coated with spray. Cover and bake at 350 degree F. for 30 minutes. Wash processor bowl and blade. Combine spinach cottage cheese, lemon juice, and pepper in processor and process until smooth. Spoon spinach mixture over shells and sprinkle with parmesan. Cover And Let Stand 5 minutes.

Serves: 4

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