Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- (1 lb. about)
                        vegetable cooking spray
  20      milliliters   garlic sliced
   3      cups          tightly packed fresh
   1                    red bell pepper
                        spinach -- (about 1/4 lb.)
   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 shells
   3      tablespoons   grated parmesan

Preparation:

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel and 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 and Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme and Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover and Bake At 350 For 30 Min. Wash Processor Bowl and Blade. Combine Spinach Cottage Cheese, Lemonjuice,and Pepper in Processor and Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min.