Recipe: Eggplant Manicotti (using tomato and roasted peppers, food processor)

EGGPLANT MANICOTTI

8 cooked manicotti shells
FOR THE FILLING:
1 medium eggplant (about 1 lb.)
2 cloves garlic, sliced
1 red bell pepper
3 large plum tomatoes
1 tbsp dried thyme
1/4 tsp salt
FOR THE TOPPING:
3 cups tightly packed fresh spinach (about 1/4 lb.)
1/2 cup low fat cottage cheese, room temperature
1 tbsp lemon juice
1/4 tsp ground black pepper
3 tbsp grated Parmesan cheese

Cook manicotti shells according to package directions; drain.

TO MAKE PREPARE THE VEGETABLES:
Make several 1/2-inch slits on eggplant; insert garlic slices.

Bake at 350 degrees F for 1 hour. Let cool. Peel and cut into 1-inch cubes.

Preheat broiler.

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 minutes. Remove from water, peel and discard skins.

Preheat oven to 350 degrees F.

TO PREPARE THE MANICOTTI:
With knife blade in food processor, add eggplant, roasted pepper, tomatoes, thyme and salt. Process mixture until chopped.

Stuff each shell with 1/3 cup of the vegetable mixture. Put in baking dish coated with nonstick cooking spray.

Cover baking dish and bake at 350 degrees F for 30 minutes.

TO MAKE THE TOPPING:
Wash processor bowl and blade. Combine spinach, cottage cheese, lemon juice and black pepper in processor and process until smooth.

Spoon spinach mixture over shells and sprinkle with Parmesan. Cover and let stand 5 minutes.

Makes 4 servings