Make several 1/2 in. Slits on eggplant. Insert garlic slices. Bake at 350 for 1 hour. Let cool. Peel & 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 & 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, lemon juice, & pepper in processor & process until smooth. Spoon spinach mixture over shells and sprinkle with parmesan. Cover and let stand 5 min.