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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Italian Italian, Pasta 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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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