1 lg. green pepper, finely chopped
3/4 lb. mushrooms, finely chopped
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
2 cloves garlic, minced
1 eggplant (about 1/2 lb.)
3/4 c. pasta sauce
1/2 c. light ricotta cheese
2 oz. light mozzarella cheese, shredded

In medium skillet, saute first 5 ingredients in 1 tablespoon oil 10 to 15 minutes. Meanwhile, preheat broiler. In cup, combine 3 tablespoons oil and garlic. Cut eggplant lengthwise into 16 (1/4 inch thick) slices. Arrange on broiler rack; brush with oil mixture. Broil 4 to 4 1/2 minutes until tender, turning and brushing with oil mixture. Repeat with remaining eggplant.

Turn oven temperature to 400 degrees. Pour 1/2 cup pasta sauce in 10 inch round baking dish. Stir cheese into vegetable mixture. Spoon about 2 tablespoons vegetable mixture in center of each eggplant slice. Roll "jelly roll style"; place in baking dish. Spoon remaining 1/4 cup pasta sauce over eggplant rolls. Bake 25 to 30 minutes until heated through. Makes 8 servings. Can be made ahead of time and baked when needed.