Recipe for Eggplant Manicotti


1 medium eggplant (1 lb. about)
2 centiliter garlic sliced
1 red bell pepper
3 large plum tomatoes
1 tablespoon dried thyme
1/4 teaspoon salt
8 cooked manicotti shells
1 vegetable cooking spray
3 cup tightly packed fresh
1 spinach (about 1/4 lb.)
1/2 cup low fat cottage cheese
1/4 teaspoon pepper
1 tablespoon lemon juice
3 tablespoon 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

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