---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant Manicotti
 Categories: Italian, Pasta
      Yield: 4 servings
 
      1 md Eggplant (about 1 lb)
      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  Fresh spinach, tightly packed
           - (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" slits on eggplant.  Insert garlic
  slices. Bake at 350 F 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 inches from heat 10
  minutes OR until charred. Place in ice water, let stand 5
  minutes. 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 F for 30
  minutes.

  Wash processor bowl & blade.  Combine spinach, cottage
  cheese, lemon juice, & pepper in processor & process
  until smooth. Spoon spinach mixture over shells and
  sprinkle with parmesan.  Cover and let stand 5 minutes.

  (About 203 calories per 2 shells and 1/3 c sauce.)
 
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