Eggplant Manicotti

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.)