Eggplant (Aubergine) Manicotti

• 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

1. Make Several 1/2 inch Slits On Eggplant.
2. Insert Garlic Slices.
3. Bakeat 350 For 1 Hour.
4. Let Cool.
5. Peel& Cut Into 1-Inch Cubes.
6. Cut Pepper in Half Lengthwise.
7. Place Pepper, With Skin Side Up On A Baking Sheet.
8. Flatten With Palm Of Hand.
9. Broil 3 inches From Heat 10 Minutes OR Until Charred.
10. Place in Ice Water, Let Stand 5 minute.
11. Remove From Water, Peel& Discard Skins.
12. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme& Salt.
13. Process Mixture Until Chopped.
14. Stuff Each Shell With 1/3 Cup Mixture.
15. Put in Baking Dish Coated With Spray.
16. Cover& Bake At 350 For 30 Minutes.
17. Wash Processor Bowl& Blade.
18. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor& Process Until Smooth.
19. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan.
20. Cover And Let Stand 5 Minutes.

eggplant, vegetable oil cooking spray, garlic, red bell pepper, fresh spinach, tomatoes, cottage cheese, thyme, pepper, salt, lemon juice, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-manicotti-28903 (may not work)