Italian Stuffed Eggplant

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1/4 teaspoon pepper

3/4 cup pasta sauce

1/4 cup olive oil

1/2 teaspoon dried thyme

3/4 pound mushrooms, finely chopped

2 ounces light mozzarella cheese, shredded

2 cloves garlic, minced

1/2 cup light ricotta cheese

1 lg. green pepper, finely chopped

1 eggplant (about ½ lb.)

1/4 teaspoon salt

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