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 Pe pper 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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