| 2 | | Peeled eggplants, (1-pound) |
| 2 | c | Skim milk |
| 1 | tb | Olive oil |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
| | Vegetable cooking spray |
| 1 | lg | Red bell pepper |
| 1 | lg | Yellow bell pepper |
| 6 | c | Spinach leaves |
| 1 | ts | Olive oil |
| 1 | tb | Chopped shallots |
| 1 | | Clove garlic, crushed |
| 1 | c | Chopped tomato |
| 1 1/2 | ts | Chopped fresh basil |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 1 | ds | Sugar |
| | Yellow Bell Pepper Coulis |
| | Red Bell Pepper Coulis |
| 4 | ts | Chopped tomato |
| 4 | | Basil sprigs |
| | YELLOW BELL PEPPER COULIS |
| 1 | ts | Margarine |
| 1 | tb | Chopped shallots |
| 2 | | Thyme sprigs |
| 1 | | Clove garlic, crushed |
| 3 | c | Low-salt chicken broth |
| 2 1/4 | c | Chopped yellow bell pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Tarragon vinegar |
| | RED PEPPER COULIS |
| 1 | ts | Margarine |
| 1 | tb | Chopped shallots |
| 2 | | Thyme sprigs |
| 1 | | Clove garlic, crushed |
| 3 | c | Low-salt chicken broth |
| 2 1/4 | c | Chopped red bell pepper |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | tb | Balsamic vinegar |
