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