Ingredients
- 8 manicotti shells (cooked)
- 3 tomatoes (plum)
- 1 eggplant
- 1 about
- 1 bell pepper (red)
- 90 gr tightly packed (fresh)
- 60 gr low-fat cottage cheese
- 16 ml lemon juice
- 16 gr parmesan (grated)
- 6 gr thyme (dried)
- 1 gr salt
- 1 gr pepper
- some garlic
Make Several half in. Slits On Eggplant. Insert Garlic Slices. Bakeat 180ºC or 1 Hour. Let Cool. Peel & Cut Into 3 cm 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 one third C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 180ºC or 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 one third C. Sauce.)
