Eggplant (Aubergine) Manicotti - cooking recipe

Ingredients

1 medium eggplant (1 Lb. About)
vegetable oil cooking spray
20 ml garlic, sliced
1 red bell pepper
1/4 lb tightly packed fresh spinach (About 3 cups)
3 large plum tomatoes
1/2 cup low fat cottage cheese
1 tablespoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
8 cooked manicotti
3 tablespoons grated parmesan cheese

Preparation

Make Several 1/2 inch 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 inches From Heat 10 Minutes OR Until Charred.
Place in Ice Water, Let Stand 5 minute.
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 Cup Mixture.
Put in Baking Dish Coated With Spray.
Cover& Bake At 350 For 30 Minutes.
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 Minutes.