|Spaghetti sauce mix||1 1⁄2 Ounce (1 Package)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Green pepper||1 Small, cut into 1 inch cubes|
|Tomatoes||3 Medium, cut into small wedges|
|Spaghetti||1⁄2 Pound, uncooked|
|Mozzarella cheese||1⁄4 Pound, 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 to 6 hours or until vegetables are tender.
In meantime, cook spaghetti according to package directions; drain well.
When ready to serve, top each serving of spaghetti with vegetable-sauce mixture.
Sprinkle with cheese.
May be served as main dish or as accompaniment to thinly sliced roast beef.
Makes 6 servings.