Vegetarian Spaghetti

[Guest guest]

Vegetarian Spaghetti

6 servings

 

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

 

In slow-cooking pot, 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

hs. 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 vegetble sauce mixture. Sprinkle with cheese.

 

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