Eggplant Manicotti

---------- Recipe via Meal-Master (tm) v8.02

Title: EGGPLANT MANICOTTI
Categories: Italian, Pasta
Yield: 4 servings

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

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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