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VEGETARIAN'S SPAGHETTI

Source of Recipe

Suzy


List of Ingredients


1 pkg. spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
1/2 tsp. salt
1/2 lb. uncooked spaghetti
1/4 lb. mozzarella cheese, grated




Recipe



In crockpot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters. Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce. Cover and cook on LOW for 4-6 hrs. or until vegetables are tender.

In meantime, cook spaghetti according to pkg. directions; drain well. When ready to serve, top each serving of spaghetti with vegetable sauce mixture. Sprinkle with cheese. Makes 6 servings.